Buker, M. Et Al. 2021. Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.10 .

Buker, M., Angin, P., Nurman, N., Rasouli Pirouzian, H., Akdeniz, E., TOKER, Ö. S., ... SAĞDIÇ, O.(2021). Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.10.

Buker, Mine Et Al. "Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.10, 2021

Buker, Mine Et Al. "Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.10, 2021

Buker, M. Et Al. (2021) . "Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.10.

@article{article, author={Mine Buker Et Al. }, title={Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2021}