M. DOĞAN Et Al. , "Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method," IV International Conference on Food Chemistry and Technology , 2018
DOĞAN, M. Et Al. 2018. Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method. IV International Conference on Food Chemistry and Technology .
DOĞAN, M., SADİ DÖNER, A., & ŞENYİĞİT, E., (2018). Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method . IV International Conference on Food Chemistry and Technology
DOĞAN, MAHMUT, ARZU SADİ DÖNER, And ERCAN ŞENYİĞİT. "Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method," IV International Conference on Food Chemistry and Technology, 2018
DOĞAN, MAHMUT Et Al. "Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method." IV International Conference on Food Chemistry and Technology , 2018
DOĞAN, M. SADİ DÖNER, A. And ŞENYİĞİT, E. (2018) . "Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method." IV International Conference on Food Chemistry and Technology .
@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method}, congress name={IV International Conference on Food Chemistry and Technology}, city={}, country={}, year={2018}}