Gölge, E. Et Al. 2022. Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis. Food and Health , vol.8, no.2 , 103-110.

Gölge, E., Ova, G., Kemahlıoğlu, Ö. K., & Demirağ, M. K., (2022). Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis. Food and Health , vol.8, no.2, 103-110.

Gölge, EVREN Et Al. "Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis," Food and Health , vol.8, no.2, 103-110, 2022

Gölge, EVREN Et Al. "Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis." Food and Health , vol.8, no.2, pp.103-110, 2022

Gölge, E. Et Al. (2022) . "Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis." Food and Health , vol.8, no.2, pp.103-110.

@article{article, author={EVREN GÖLGE Et Al. }, title={Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis}, journal={Food and Health}, year=2022, pages={103-110} }