Akalın, B. Et Al. 2024. Production of Low-Fat Mayonnaise with the Interaction Between Citrus Fiber and Hydocolloid Gums. International Food Innovation and Sustainability Congress , (İstanbul, Turkey), 205.

Akalın, B., Genç Yılmaz, E., Tekin Çakmak, Z. H., Karasu, S., Toker, Ö. S., & Akyıl Öztürk, S., (2024). Production of Low-Fat Mayonnaise with the Interaction Between Citrus Fiber and Hydocolloid Gums . International Food Innovation and Sustainability Congress (pp.205). İstanbul, Turkey

Akalın, Büşra Et Al. "Production of Low-Fat Mayonnaise with the Interaction Between Citrus Fiber and Hydocolloid Gums," International Food Innovation and Sustainability Congress, İstanbul, Turkey, 2024

Akalın, Büşra Et Al. "Production of Low-Fat Mayonnaise with the Interaction Between Citrus Fiber and Hydocolloid Gums." International Food Innovation and Sustainability Congress , İstanbul, Turkey, pp.205, 2024

Akalın, B. Et Al. (2024) . "Production of Low-Fat Mayonnaise with the Interaction Between Citrus Fiber and Hydocolloid Gums." International Food Innovation and Sustainability Congress , İstanbul, Turkey, p.205.

@conferencepaper{conferencepaper, author={Büşra Akalın Et Al. }, title={Production of Low-Fat Mayonnaise with the Interaction Between Citrus Fiber and Hydocolloid Gums}, congress name={International Food Innovation and Sustainability Congress}, city={İstanbul}, country={Turkey}, year={2024}, pages={205} }