Sezer, D. B. Et Al. 2021. Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4 , 3015-3025.

Sezer, D. B., Ahmed, J., ŞÜMNÜ, S. G., & ŞAHİN, S., (2021). Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4, 3015-3025.

Sezer, Duygu Et Al. "Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4, 3015-3025, 2021

Sezer, Duygu B. Et Al. "Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4, pp.3015-3025, 2021

Sezer, D. B. Et Al. (2021) . "Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4, pp.3015-3025.

@article{article, author={Duygu Baskaya Sezer Et Al. }, title={Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2021, pages={3015-3025} }