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Bildiri Uluslararası 2013

TEL KADAYIF a TURKISH DESSERT PRODUCTION CONSUMPTION AND THE USE OF WHEY

Ferid Aydın, Songül Çakmakçı

THE SECOND INTERNATIONAL SYMPOSIUM ON "TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS" 24.10.2013–26.10.2013 · 24.10.2013

Atıf için künye

Aydın, F., & Çakmakçı, S. (2013). TEL KADAYIF a TURKISH DESSERT PRODUCTION CONSUMPTION AND THE USE OF WHEY. THE SECOND INTERNATIONAL SYMPOSIUM ON "TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS".

BibTeX 
@inproceedings{aydin2013-276080,
  author = {Aydın, Ferid and Çakmakçı, Songül},
  title = {TEL KADAYIF a TURKISH DESSERT PRODUCTION CONSUMPTION AND THE USE OF WHEY},
  booktitle = {THE SECOND INTERNATIONAL SYMPOSIUM ON "TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS"},
  year = {2013},
  url = {https://akademik.atauni.edu.tr/yayinlar/276080-tel-kadayif-a-turkish-dessert-production-consumption-and-the-use-of-whey}
}