Ertural, G. I. Et Al. 2023. Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products. International Journal of Food Science and Technology , vol.58, no.11 , 5938-5946.

Ertural, G. I., Gunes, R., TOKER, Ö. S., Palabiyik, I., KONAR, N., & SAĞDIÇ, O., (2023). Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products. International Journal of Food Science and Technology , vol.58, no.11, 5938-5946.

Ertural, Gökşen Et Al. "Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products," International Journal of Food Science and Technology , vol.58, no.11, 5938-5946, 2023

Ertural, Gökşen I. Et Al. "Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products." International Journal of Food Science and Technology , vol.58, no.11, pp.5938-5946, 2023

Ertural, G. I. Et Al. (2023) . "Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products." International Journal of Food Science and Technology , vol.58, no.11, pp.5938-5946.

@article{article, author={Gökşen Işık Ertural Et Al. }, title={Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products}, journal={International Journal of Food Science and Technology}, year=2023, pages={5938-5946} }