Özcan, Ö. Et Al. 2016. Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration. 15th International Cereal and Bread Congress , (İstanbul, Turkey), 208.

Özcan, Ö., TOKER, Ö. S., Mutlu, Z., SAĞDIÇ, O., Akbaş, N., Çelik, G., ... Çiçek, A. F.(2016). Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration . 15th International Cereal and Bread Congress (pp.208). İstanbul, Turkey

Özcan, Özge Et Al. "Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration," 15th International Cereal and Bread Congress, İstanbul, Turkey, 2016

Özcan, Özge Et Al. "Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration." 15th International Cereal and Bread Congress , İstanbul, Turkey, pp.208, 2016

Özcan, Ö. Et Al. (2016) . "Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration." 15th International Cereal and Bread Congress , İstanbul, Turkey, p.208.

@conferencepaper{conferencepaper, author={Özge Özcan Et Al. }, title={Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration}, congress name={15th International Cereal and Bread Congress}, city={İstanbul}, country={Turkey}, year={2016}, pages={208} }