R. Gunes Et Al. , "Soft confectionery products: Quality parameters, interactions with processing and ingredients," Food Chemistry , vol.385, 2022
Gunes, R. Et Al. 2022. Soft confectionery products: Quality parameters, interactions with processing and ingredients. Food Chemistry , vol.385 .
Gunes, R., Palabiyik, I., Konar, N., & Said Toker, O., (2022). Soft confectionery products: Quality parameters, interactions with processing and ingredients. Food Chemistry , vol.385.
Gunes, Recep Et Al. "Soft confectionery products: Quality parameters, interactions with processing and ingredients," Food Chemistry , vol.385, 2022
Gunes, Recep Et Al. "Soft confectionery products: Quality parameters, interactions with processing and ingredients." Food Chemistry , vol.385, 2022
Gunes, R. Et Al. (2022) . "Soft confectionery products: Quality parameters, interactions with processing and ingredients." Food Chemistry , vol.385.
@article{article, author={Recep Gunes Et Al. }, title={Soft confectionery products: Quality parameters, interactions with processing and ingredients}, journal={Food Chemistry}, year=2022}