Meral, R. Et Al. 2022. The nanoemulsions: A new design and fat-reducing strategy for the bakery industry. Their effects on some quality attributes of fat-reduced cakes. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.12 .

Meral, R., Ekin, M. M., Kutlu, N., & Erim Köse, Y., (2022). The nanoemulsions: A new design and fat-reducing strategy for the bakery industry. Their effects on some quality attributes of fat-reduced cakes. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.12.

Meral, Raciye Et Al. "The nanoemulsions: A new design and fat-reducing strategy for the bakery industry. Their effects on some quality attributes of fat-reduced cakes," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.12, 2022

Meral, Raciye Et Al. "The nanoemulsions: A new design and fat-reducing strategy for the bakery industry. Their effects on some quality attributes of fat-reduced cakes." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.12, 2022

Meral, R. Et Al. (2022) . "The nanoemulsions: A new design and fat-reducing strategy for the bakery industry. Their effects on some quality attributes of fat-reduced cakes." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.12.

@article{article, author={Raciye Meral Et Al. }, title={The nanoemulsions: A new design and fat-reducing strategy for the bakery industry. Their effects on some quality attributes of fat-reduced cakes}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}