Mucuk, T. And KARAKAŞ BUDAK, B. 2013. Confectionery starch gel texture: effect of starch substitution with pullulan. 2nd Traditional Foods From Adriatics to Caucusus , (Struga-Ohrid, Macedonia), 612.

Mucuk, T., & KARAKAŞ BUDAK, B., (2013). Confectionery starch gel texture: effect of starch substitution with pullulan . 2nd Traditional Foods From Adriatics to Caucusus (pp.612). Struga-Ohrid, Macedonia

Mucuk, Talib, And BARÇIN KARAKAŞ BUDAK. "Confectionery starch gel texture: effect of starch substitution with pullulan," 2nd Traditional Foods From Adriatics to Caucusus, Struga-Ohrid, Macedonia, 2013

Mucuk, Talib And KARAKAŞ BUDAK, BARÇIN K. . "Confectionery starch gel texture: effect of starch substitution with pullulan." 2nd Traditional Foods From Adriatics to Caucusus , Struga-Ohrid, Macedonia, pp.612, 2013

Mucuk, T. And KARAKAŞ BUDAK, B. (2013) . "Confectionery starch gel texture: effect of starch substitution with pullulan." 2nd Traditional Foods From Adriatics to Caucusus , Struga-Ohrid, Macedonia, p.612.

@conferencepaper{conferencepaper, author={Talib Mucuk And author={BARÇIN KARAKAŞ BUDAK}, title={Confectionery starch gel texture: effect of starch substitution with pullulan}, congress name={2nd Traditional Foods From Adriatics to Caucusus}, city={Struga-Ohrid}, country={Macedonia}, year={2013}, pages={612} }