ERDEM, N. Et Al. 2023. Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies. Food Chemistry , vol.425 .

ERDEM, N., Taş, N., KOCADAĞLI, T., & GÖKMEN, V., (2023). Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies. Food Chemistry , vol.425.

ERDEM, NAZ Et Al. "Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies," Food Chemistry , vol.425, 2023

ERDEM, NAZ Et Al. "Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies." Food Chemistry , vol.425, 2023

ERDEM, N. Et Al. (2023) . "Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies." Food Chemistry , vol.425.

@article{article, author={NAZ ERDEM Et Al. }, title={Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies}, journal={Food Chemistry}, year=2023}