I. Palabiyik Et Al. , "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients," Food Structure , vol.26, 2020
Palabiyik, I. Et Al. 2020. A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients. Food Structure , vol.26 .
Palabiyik, I., Güleri, T., Gunes, R., Öner, B., TOKER, Ö. S., & KONAR, N., (2020). A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients. Food Structure , vol.26.
Palabiyik, Ibrahim Et Al. "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients," Food Structure , vol.26, 2020
Palabiyik, Ibrahim Et Al. "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients." Food Structure , vol.26, 2020
Palabiyik, I. Et Al. (2020) . "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients." Food Structure , vol.26.
@article{article, author={Ibrahim Palabiyik Et Al. }, title={A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients}, journal={Food Structure}, year=2020}