M. Yüceer And C. Caner, "Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage," International Journal of Gastronomy and Food Science , vol.25, 2021
Yüceer, M. And Caner, C. 2021. Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage. International Journal of Gastronomy and Food Science , vol.25 .
Yüceer, M., & Caner, C., (2021). Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage. International Journal of Gastronomy and Food Science , vol.25.
Yüceer, MUHAMMED, And CENGİZ CANER. "Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage," International Journal of Gastronomy and Food Science , vol.25, 2021
Yüceer, MUHAMMED And Caner, CENGİZ. "Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage." International Journal of Gastronomy and Food Science , vol.25, 2021
Yüceer, M. And Caner, C. (2021) . "Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage." International Journal of Gastronomy and Food Science , vol.25.
@article{article, author={MUHAMMED YÜCEER And author={CENGİZ CANER}, title={Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage}, journal={International Journal of Gastronomy and Food Science}, year=2021}