Süfer, Ö. Et Al. 2024. Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables. FOOD AND BIOPROCESS TECHNOLOGY , vol.17 , 1-20.

Süfer, Ö., Çalışkan Koç, G., Öztekin, S., Özkan Karabacak, A., Su, D., Wang, D., ... Eroğlu, S.(2024). Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables. FOOD AND BIOPROCESS TECHNOLOGY , vol.17, 1-20.

Süfer, Özge Et Al. "Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables," FOOD AND BIOPROCESS TECHNOLOGY , vol.17, 1-20, 2024

Süfer, Özge Et Al. "Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables." FOOD AND BIOPROCESS TECHNOLOGY , vol.17, pp.1-20, 2024

Süfer, Ö. Et Al. (2024) . "Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables." FOOD AND BIOPROCESS TECHNOLOGY , vol.17, pp.1-20.

@article{article, author={Özge Süfer Et Al. }, title={Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2024, pages={1-20} }