Fakhar, H. I. Et Al. 2024. Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties. ACS Food Science and Technology , vol.4, no.12 , 3036-3046.

Fakhar, H. I., Cavdaroglu, E., Hayat, M. Q., Janjua, H. A., & ÖZTOP, H. M., (2024). Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties. ACS Food Science and Technology , vol.4, no.12, 3036-3046.

Fakhar, Hafiz Et Al. "Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties," ACS Food Science and Technology , vol.4, no.12, 3036-3046, 2024

Fakhar, Hafiz I. Et Al. "Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties." ACS Food Science and Technology , vol.4, no.12, pp.3036-3046, 2024

Fakhar, H. I. Et Al. (2024) . "Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties." ACS Food Science and Technology , vol.4, no.12, pp.3036-3046.

@article{article, author={Hafiz Imran Fakhar Et Al. }, title={Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties}, journal={ACS Food Science and Technology}, year=2024, pages={3036-3046} }