METİN YILDIRIM, R. Et Al. 2018. Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , (Kyrenia, Cyprus (Kktc)), 242.

METİN YILDIRIM, R., Işık, G., Bursa, K., TOKER, Ö. S., Palabıyık, İ., & ÖZÜLKÜ, G., (2018). Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties . The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” (pp.242). Kyrenia, Cyprus (Kktc)

METİN YILDIRIM, Ruşen Et Al. "Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties," The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 2018

METİN YILDIRIM, Ruşen M. Et Al. "Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties." The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , Kyrenia, Cyprus (Kktc), pp.242, 2018

METİN YILDIRIM, R. Et Al. (2018) . "Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties." The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , Kyrenia, Cyprus (Kktc), p.242.

@conferencepaper{conferencepaper, author={Ruşen METİN YILDIRIM Et Al. }, title={Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties}, congress name={The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”}, city={Kyrenia}, country={Cyprus (Kktc)}, year={2018}, pages={242} }