Acan, B. G. Et Al. 2021. Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. LWT , vol.138 .

Acan, B. G., Kilicli, M., Bursa, K., TOKER, Ö. S., Palabiyik, I., Gulcu, M., ... Yaman, M.(2021). Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. LWT , vol.138.

Acan, Betul Et Al. "Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties," LWT , vol.138, 2021

Acan, Betul G. Et Al. "Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties." LWT , vol.138, 2021

Acan, B. G. Et Al. (2021) . "Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties." LWT , vol.138.

@article{article, author={Betul Gizem Acan Et Al. }, title={Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties}, journal={LWT}, year=2021}