Yildiz, O. Et Al. 2015. Pasting, textural and sensory characteristics of the kofter, a fruit-based dessert: Effect of molasses and water concentration. International Journal of Food Engineering , vol.11, no.3 , 349-358.

Yildiz, O., Yurt, B., TOKER, Ö. S., Ceylan, M. M., Yilmaz, M. T., & Baştürk, A., (2015). Pasting, textural and sensory characteristics of the kofter, a fruit-based dessert: Effect of molasses and water concentration. International Journal of Food Engineering , vol.11, no.3, 349-358.

Yildiz, Onder Et Al. "Pasting, textural and sensory characteristics of the kofter, a fruit-based dessert: Effect of molasses and water concentration," International Journal of Food Engineering , vol.11, no.3, 349-358, 2015

Yildiz, Onder Et Al. "Pasting, textural and sensory characteristics of the kofter, a fruit-based dessert: Effect of molasses and water concentration." International Journal of Food Engineering , vol.11, no.3, pp.349-358, 2015

Yildiz, O. Et Al. (2015) . "Pasting, textural and sensory characteristics of the kofter, a fruit-based dessert: Effect of molasses and water concentration." International Journal of Food Engineering , vol.11, no.3, pp.349-358.

@article{article, author={Onder Yildiz Et Al. }, title={Pasting, textural and sensory characteristics of the kofter, a fruit-based dessert: Effect of molasses and water concentration}, journal={International Journal of Food Engineering}, year=2015, pages={349-358} }