Gül, O. Et Al. 2023. Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions. JOURNAL OF FOOD PROCESS ENGINEERING , vol.46, no.e14248. , 1-15.

Gül, O., Atalar, İ., Törnük, F., & Akgün, A., (2023). Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions. JOURNAL OF FOOD PROCESS ENGINEERING , vol.46, no.e14248., 1-15.

Gül, Osman Et Al. "Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions," JOURNAL OF FOOD PROCESS ENGINEERING , vol.46, no.e14248., 1-15, 2023

Gül, Osman Et Al. "Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions." JOURNAL OF FOOD PROCESS ENGINEERING , vol.46, no.e14248., pp.1-15, 2023

Gül, O. Et Al. (2023) . "Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions." JOURNAL OF FOOD PROCESS ENGINEERING , vol.46, no.e14248., pp.1-15.

@article{article, author={Osman Gül Et Al. }, title={Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2023, pages={1-15} }