Arıcı, M. Et Al. 2022. Effect of Probiotic Addition on The Textural Properties of Soft Jelly Candies. Gıda Kimyası Kongresi , (Antalya, Turkey), 3.

Arıcı, M., Kahraman, B., Aktay, D., Keskin, F., Korkmaz, K., & Toker, Ö. S., (2022). Effect of Probiotic Addition on The Textural Properties of Soft Jelly Candies . Gıda Kimyası Kongresi (pp.3). Antalya, Turkey

Arıcı, Muhammet Et Al. "Effect of Probiotic Addition on The Textural Properties of Soft Jelly Candies," Gıda Kimyası Kongresi, Antalya, Turkey, 2022

Arıcı, Muhammet Et Al. "Effect of Probiotic Addition on The Textural Properties of Soft Jelly Candies." Gıda Kimyası Kongresi , Antalya, Turkey, pp.3, 2022

Arıcı, M. Et Al. (2022) . "Effect of Probiotic Addition on The Textural Properties of Soft Jelly Candies." Gıda Kimyası Kongresi , Antalya, Turkey, p.3.

@conferencepaper{conferencepaper, author={Muhammet ARICI Et Al. }, title={Effect of Probiotic Addition on The Textural Properties of Soft Jelly Candies}, congress name={Gıda Kimyası Kongresi}, city={Antalya}, country={Turkey}, year={2022}, pages={3} }