M. Aydin Et Al. , "Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.2, pp.138-150, 2023
Aydin, M. Et Al. 2023. Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.2 , 138-150.
Aydin, M., Özdemir, N., & GÜN, İ., (2023). Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.2, 138-150.
Aydin, Mehmet, Nilgün Özdemir, And İLHAN GÜN. "Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.2, 138-150, 2023
Aydin, Mehmet Et Al. "Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.2, pp.138-150, 2023
Aydin, M. Özdemir, N. And GÜN, İ. (2023) . "Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.2, pp.138-150.
@article{article, author={Mehmet Aydin Et Al. }, title={Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2023, pages={138-150} }