ARSLAN KULCAN, A. Et Al. 2016. Acceptability of sugar reduced sour cherry and chocolate ice creams by using stevia extract. The 9th Stevia Symposium ”Stevia Science: from field to fork” , (Gothenburg, Sweden).

ARSLAN KULCAN, A., KOÇAK, Y., HACIOĞLU, A., & KARHAN, M., (2016). Acceptability of sugar reduced sour cherry and chocolate ice creams by using stevia extract . The 9th Stevia Symposium ”Stevia Science: from field to fork”, Gothenburg, Sweden

ARSLAN KULCAN, ASLI Et Al. "Acceptability of sugar reduced sour cherry and chocolate ice creams by using stevia extract," The 9th Stevia Symposium ”Stevia Science: from field to fork”, Gothenburg, Sweden, 2016

ARSLAN KULCAN, ASLI A. Et Al. "Acceptability of sugar reduced sour cherry and chocolate ice creams by using stevia extract." The 9th Stevia Symposium ”Stevia Science: from field to fork” , Gothenburg, Sweden, 2016

ARSLAN KULCAN, A. Et Al. (2016) . "Acceptability of sugar reduced sour cherry and chocolate ice creams by using stevia extract." The 9th Stevia Symposium ”Stevia Science: from field to fork” , Gothenburg, Sweden.

@conferencepaper{conferencepaper, author={ASLI ARSLAN KULCAN Et Al. }, title={Acceptability of sugar reduced sour cherry and chocolate ice creams by using stevia extract}, congress name={The 9th Stevia Symposium ”Stevia Science: from field to fork”}, city={Gothenburg}, country={Sweden}, year={2016}}