Icyer, N. C. Et Al. 2024. Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations. Journal of Food Science , vol.89, no.10 , 6590-6600.

Icyer, N. C., ÖZMEN, D., Sener, D., Kokyar, N., & TOKER, Ö. S., (2024). Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations. Journal of Food Science , vol.89, no.10, 6590-6600.

Icyer, Necattin Et Al. "Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations," Journal of Food Science , vol.89, no.10, 6590-6600, 2024

Icyer, Necattin C. Et Al. "Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations." Journal of Food Science , vol.89, no.10, pp.6590-6600, 2024

Icyer, N. C. Et Al. (2024) . "Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations." Journal of Food Science , vol.89, no.10, pp.6590-6600.

@article{article, author={Necattin Cihat Icyer Et Al. }, title={Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations}, journal={Journal of Food Science}, year=2024, pages={6590-6600} }