Usta-Gorgun, B. Et Al. 2022. Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8 , 3210-3219.

Usta-Gorgun, B., YILMAZ ERSAN, L., & ŞAHİN, S., (2022). Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, 3210-3219.

Usta-Gorgun, Buse, LÜTFİYE YILMAZ ERSAN, And SALİHA ŞAHİN. "Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, 3210-3219, 2022

Usta-Gorgun, Buse Et Al. "Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, pp.3210-3219, 2022

Usta-Gorgun, B. YILMAZ ERSAN, L. And ŞAHİN, S. (2022) . "Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, pp.3210-3219.

@article{article, author={Buse Usta-Gorgun Et Al. }, title={Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2022, pages={3210-3219} }