Sabuncu, M. Et Al. 2024. Use of Different Raw Materials in Production of Tarhana and Evaluation of Their Sensory Properties. International Food Innovation and Sustainability Congress , (İstanbul, Turkey), 1.

Sabuncu, M., Gülkun, G., Düven, G., Mohammed, R., Şahan, Y., & Özmen Toğay, S., (2024). Use of Different Raw Materials in Production of Tarhana and Evaluation of Their Sensory Properties . International Food Innovation and Sustainability Congress (pp.1). İstanbul, Turkey

Sabuncu, Merve Et Al. "Use of Different Raw Materials in Production of Tarhana and Evaluation of Their Sensory Properties," International Food Innovation and Sustainability Congress, İstanbul, Turkey, 2024

Sabuncu, Merve Et Al. "Use of Different Raw Materials in Production of Tarhana and Evaluation of Their Sensory Properties." International Food Innovation and Sustainability Congress , İstanbul, Turkey, pp.1, 2024

Sabuncu, M. Et Al. (2024) . "Use of Different Raw Materials in Production of Tarhana and Evaluation of Their Sensory Properties." International Food Innovation and Sustainability Congress , İstanbul, Turkey, p.1.

@conferencepaper{conferencepaper, author={Merve Sabuncu Et Al. }, title={Use of Different Raw Materials in Production of Tarhana and Evaluation of Their Sensory Properties}, congress name={International Food Innovation and Sustainability Congress}, city={İstanbul}, country={Turkey}, year={2024}, pages={1} }