B. Parlatır Et Al. , "Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability," GRASAS Y ACEITES , vol.75, no.2, pp.550, 2024
Parlatır, B. Et Al. 2024. Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability. GRASAS Y ACEITES , vol.75, no.2 , 550.
Parlatır, B., Üstün, N. Ş., & Turhan, S., (2024). Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability. GRASAS Y ACEITES , vol.75, no.2, 550.
Parlatır, Burcu, Nebahat Şule Üstün, And Sadettin Turhan. "Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability," GRASAS Y ACEITES , vol.75, no.2, 550, 2024
Parlatır, Burcu Et Al. "Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability." GRASAS Y ACEITES , vol.75, no.2, pp.550, 2024
Parlatır, B. Üstün, N. Ş. And Turhan, S. (2024) . "Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability." GRASAS Y ACEITES , vol.75, no.2, p.550.
@article{article, author={Burcu Parlatır Et Al. }, title={Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability}, journal={GRASAS Y ACEITES}, year=2024, pages={550} }