ERTUĞRUL, Ü. Et Al. 2021. A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides. International Journal of Food Science and Technology , vol.56, no.10 , 5334-5339.

ERTUĞRUL, Ü., TAŞ, O., NAMLI, S., & ÖZTOP, H. M., (2021). A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides. International Journal of Food Science and Technology , vol.56, no.10, 5334-5339.

ERTUĞRUL, ÜLKÜ Et Al. "A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides," International Journal of Food Science and Technology , vol.56, no.10, 5334-5339, 2021

ERTUĞRUL, ÜLKÜ Et Al. "A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides." International Journal of Food Science and Technology , vol.56, no.10, pp.5334-5339, 2021

ERTUĞRUL, Ü. Et Al. (2021) . "A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides." International Journal of Food Science and Technology , vol.56, no.10, pp.5334-5339.

@article{article, author={ÜLKÜ ERTUĞRUL Et Al. }, title={A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides}, journal={International Journal of Food Science and Technology}, year=2021, pages={5334-5339} }