Karimidastjerd, A. Et Al. 2024. Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks. Food Science and Nutrition , vol.12, no.3 , 1779-1791.

Karimidastjerd, A., Gulsunoglu-Konuskan, Z., OLUM, E., & TOKER, Ö. S., (2024). Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks. Food Science and Nutrition , vol.12, no.3, 1779-1791.

Karimidastjerd, Atefeh Et Al. "Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks," Food Science and Nutrition , vol.12, no.3, 1779-1791, 2024

Karimidastjerd, Atefeh Et Al. "Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks." Food Science and Nutrition , vol.12, no.3, pp.1779-1791, 2024

Karimidastjerd, A. Et Al. (2024) . "Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks." Food Science and Nutrition , vol.12, no.3, pp.1779-1791.

@article{article, author={Atefeh Karimidastjerd Et Al. }, title={Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks}, journal={Food Science and Nutrition}, year=2024, pages={1779-1791} }