Yildiz, O. Et Al. 2015. Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, no.3 , 349-358.

Yildiz, O., Yurt, B., TOKER, Ö. S., Ceylan, M. M., YILMAZ, M. T., & Baştürk, A., (2015). Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, no.3, 349-358.

Yildiz, Onder Et Al. "Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, no.3, 349-358, 2015

Yildiz, Onder Et Al. "Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, no.3, pp.349-358, 2015

Yildiz, O. Et Al. (2015) . "Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, no.3, pp.349-358.

@article{article, author={Onder Yildiz Et Al. }, title={Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2015, pages={349-358} }