Baycar, A. Et Al. 2021. Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5 .

Baycar, A., KONAR, N., POYRAZOĞLU, E. S., Goktas, H., & SAĞDIÇ, O., (2021). Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5.

Baycar, Abdullah Et Al. "Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5, 2021

Baycar, Abdullah Et Al. "Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5, 2021

Baycar, A. Et Al. (2021) . "Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5.

@article{article, author={Abdullah Baycar Et Al. }, title={Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2021}