Açan, B. G. Et Al. 2019. Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties. 6th International Conference: Thermophysical and Mechanical Properties of Advanced Materials , 51.

Açan, B. G., Gülcü, M., TOKER, Ö. S., PALABIYIK, İ., KONAR, N., Bursa, K., ... Mahmut, K.(2019). Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties . 6th International Conference: Thermophysical and Mechanical Properties of Advanced Materials (pp.51).

Açan, Betül Et Al. "Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties," 6th International Conference: Thermophysical and Mechanical Properties of Advanced Materials, 2019

Açan, Betül G. Et Al. "Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties." 6th International Conference: Thermophysical and Mechanical Properties of Advanced Materials , pp.51, 2019

Açan, B. G. Et Al. (2019) . "Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties." 6th International Conference: Thermophysical and Mechanical Properties of Advanced Materials , p.51.

@conferencepaper{conferencepaper, author={Betül Gizem Açan Et Al. }, title={Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties}, congress name={6th International Conference: Thermophysical and Mechanical Properties of Advanced Materials}, city={}, country={}, year={2019}, pages={51} }