Ertugay, M. F. Et Al. 2020. ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.12 , 35-50.

Ertugay, M. F., Yangilar, F., & Cebi, K., (2020). ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.12, 35-50.

Ertugay, MUSTAFA, FİLİZ YANGILAR, And KADİR ÇEBİ. "ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES," CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.12, 35-50, 2020

Ertugay, MUSTAFA F. Et Al. "ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES." CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.12, pp.35-50, 2020

Ertugay, M. F. Yangilar, F. And Cebi, K. (2020) . "ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES." CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.12, pp.35-50.

@article{article, author={MUSTAFA FATİH ERTUGAY Et Al. }, title={ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES}, journal={CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2020, pages={35-50} }