Mardani, M. Et Al. 2022. Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer. RHEOLOGICA ACTA , vol.61, no.4-5 , 339-351.

Mardani, M., Kilicli, M., TOKER, Ö. S., Yeganehzad, S., Niazmand, R., PALABIYIK, İ., ... KONAR, N.(2022). Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer. RHEOLOGICA ACTA , vol.61, no.4-5, 339-351.

Mardani, Marieh Et Al. "Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer," RHEOLOGICA ACTA , vol.61, no.4-5, 339-351, 2022

Mardani, Marieh Et Al. "Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer." RHEOLOGICA ACTA , vol.61, no.4-5, pp.339-351, 2022

Mardani, M. Et Al. (2022) . "Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer." RHEOLOGICA ACTA , vol.61, no.4-5, pp.339-351.

@article{article, author={Marieh Mardani Et Al. }, title={Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer}, journal={RHEOLOGICA ACTA}, year=2022, pages={339-351} }