Acan, B. G. Et Al. 2021. Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147 .

Acan, B. G., TOKER, Ö. S., PALABIYIK, İ., Pirouzian, H. R., Bursa, K., Kilicli, M., ... Yaman, M.(2021). Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147.

Acan, Betul Et Al. "Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147, 2021

Acan, Betul G. Et Al. "Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147, 2021

Acan, B. G. Et Al. (2021) . "Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147.

@article{article, author={Betul Gizem Acan Et Al. }, title={Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021}