BEKİROĞLU, H. Et Al. 2022. Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28 .

BEKİROĞLU, H., Goktas, H., Karaibrahim, D., BOZKURT, F., & SAĞDIÇ, O., (2022). Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28.

BEKİROĞLU, Hatice Et Al. "Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28, 2022

BEKİROĞLU, Hatice Et Al. "Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28, 2022

BEKİROĞLU, H. Et Al. (2022) . "Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.28.

@article{article, author={Hatice BEKİROĞLU Et Al. }, title={Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2022}