M. YÜCEER And C. CANER, "Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage," Journal of Food Measurement and Characterization , vol.16, no.4, pp.2961-2968, 2022
YÜCEER, M. And CANER, C. 2022. Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage. Journal of Food Measurement and Characterization , vol.16, no.4 , 2961-2968.
YÜCEER, M., & CANER, C., (2022). Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage. Journal of Food Measurement and Characterization , vol.16, no.4, 2961-2968.
YÜCEER, MUHAMMED, And CENGİZ CANER. "Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage," Journal of Food Measurement and Characterization , vol.16, no.4, 2961-2968, 2022
YÜCEER, MUHAMMED And CANER, CENGİZ. "Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage." Journal of Food Measurement and Characterization , vol.16, no.4, pp.2961-2968, 2022
YÜCEER, M. And CANER, C. (2022) . "Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage." Journal of Food Measurement and Characterization , vol.16, no.4, pp.2961-2968.
@article{article, author={MUHAMMED YÜCEER And author={CENGİZ CANER}, title={Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage}, journal={Journal of Food Measurement and Characterization}, year=2022, pages={2961-2968} }