Aydemir, O. Et Al. 2021. Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production-a new product development. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.9 .

Aydemir, O., Sarıcaoğlu, F. T., & ATALAR, İ., (2021). Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production-a new product development. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.9.

Aydemir, Oğuz, Furkan Türker Sarıcaoğlu, And İLYAS ATALAR. "Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production-a new product development," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.9, 2021

Aydemir, Oğuz Et Al. "Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production-a new product development." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.9, 2021

Aydemir, O. Sarıcaoğlu, F. T. And ATALAR, İ. (2021) . "Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production-a new product development." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.9.

@article{article, author={Oğuz Aydemir Et Al. }, title={Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production-a new product development}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2021}