Bursa, K. Et Al. 2021. Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties. LWT , vol.139 .

Bursa, K., TOKER, Ö. S., Palabiyik, I., Yaman, M., Kian-Pour, N., KONAR, N., ... Kilicli, M.(2021). Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties. LWT , vol.139.

Bursa, Kubra Et Al. "Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties," LWT , vol.139, 2021

Bursa, Kubra Et Al. "Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties." LWT , vol.139, 2021

Bursa, K. Et Al. (2021) . "Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties." LWT , vol.139.

@article{article, author={Kubra Bursa Et Al. }, title={Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties}, journal={LWT}, year=2021}