Pocan, P. Et Al. 2022. Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study. ACS FOOD SCIENCE & TECHNOLOGY , vol.2, no.12 , 1819-1831.

Pocan, P., Grunin, L., & Oztop, M. H., (2022). Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study. ACS FOOD SCIENCE & TECHNOLOGY , vol.2, no.12, 1819-1831.

Pocan, Pelin, Leonid Grunin, And HALİL MECİT ÖZTOP. "Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study," ACS FOOD SCIENCE & TECHNOLOGY , vol.2, no.12, 1819-1831, 2022

Pocan, Pelin Et Al. "Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study." ACS FOOD SCIENCE & TECHNOLOGY , vol.2, no.12, pp.1819-1831, 2022

Pocan, P. Grunin, L. And Oztop, M. H. (2022) . "Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study." ACS FOOD SCIENCE & TECHNOLOGY , vol.2, no.12, pp.1819-1831.

@article{article, author={Pelin Pocan Et Al. }, title={Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study}, journal={ACS FOOD SCIENCE & TECHNOLOGY}, year=2022, pages={1819-1831} }