ÖZCAN, Ö. Et Al. 2016. Textural and Sensory Properties of Jellies Effect of Glucose Syrup and Sucrose Concentration. 15th International Cereal and Bread Congress , (İstanbul, Turkey).

ÖZCAN, Ö., TOKER, Ö. S., MUTLU, Z., SAĞDIÇ, O., AKBAŞ, N., ÇELİK, G., ... ÇİÇEK, A. F.(2016). Textural and Sensory Properties of Jellies Effect of Glucose Syrup and Sucrose Concentration . 15th International Cereal and Bread Congress, İstanbul, Turkey

ÖZCAN, ÖZGE Et Al. "Textural and Sensory Properties of Jellies Effect of Glucose Syrup and Sucrose Concentration," 15th International Cereal and Bread Congress, İstanbul, Turkey, 2016

ÖZCAN, ÖZGE Et Al. "Textural and Sensory Properties of Jellies Effect of Glucose Syrup and Sucrose Concentration." 15th International Cereal and Bread Congress , İstanbul, Turkey, 2016

ÖZCAN, Ö. Et Al. (2016) . "Textural and Sensory Properties of Jellies Effect of Glucose Syrup and Sucrose Concentration." 15th International Cereal and Bread Congress , İstanbul, Turkey.

@conferencepaper{conferencepaper, author={ÖZGE ÖZCAN Et Al. }, title={Textural and Sensory Properties of Jellies Effect of Glucose Syrup and Sucrose Concentration}, congress name={15th International Cereal and Bread Congress}, city={İstanbul}, country={Turkey}, year={2016}}