Bursa, K. Et Al. 2019. Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties. 6th International Conference Thermophysical and Mechanical Properties of Advanced Materials , 18.

Bursa, K., Kılıçlı, M., TOKER, Ö. S., PALABIYIK, İ., KONAR, N., Açan, B. G., ... Gülcü, M.(2019). Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties . 6th International Conference Thermophysical and Mechanical Properties of Advanced Materials (pp.18).

Bursa, Kübra Et Al. "Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties," 6th International Conference Thermophysical and Mechanical Properties of Advanced Materials, 2019

Bursa, Kübra Et Al. "Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties." 6th International Conference Thermophysical and Mechanical Properties of Advanced Materials , pp.18, 2019

Bursa, K. Et Al. (2019) . "Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties." 6th International Conference Thermophysical and Mechanical Properties of Advanced Materials , p.18.

@conferencepaper{conferencepaper, author={Kübra Bursa Et Al. }, title={Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties}, congress name={6th International Conference Thermophysical and Mechanical Properties of Advanced Materials}, city={}, country={}, year={2019}, pages={18} }