Özmen, D. Et Al. 2023. Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31 .

Özmen, D., Yildirim, R. M., Bursa, K., Kian-Pour, N., Toker, Ö. S., Palabiyik, I., ... Konar, N.(2023). Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31.

Özmen, Duygu Et Al. "Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31, 2023

Özmen, Duygu Et Al. "Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31, 2023

Özmen, D. Et Al. (2023) . "Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31.

@article{article, author={Duygu Özmen Et Al. }, title={Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2023}