BOZ, H. And KARAOĞLU, M. M. 2013. The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey. The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus , (Ohrid, Macedonia).

BOZ, H., & KARAOĞLU, M. M., (2013). The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey . The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia

BOZ, Hüseyin, And Mehmet Murat KARAOĞLU. "The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey," The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 2013

BOZ, Hüseyin And KARAOĞLU, Mehmet M. . "The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey." The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia, 2013

BOZ, H. And KARAOĞLU, M. M. (2013) . "The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey." The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia.

@conferencepaper{conferencepaper, author={Hüseyin BOZ And author={Mehmet Murat KARAOĞLU}, title={The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey}, congress name={The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus}, city={Ohrid}, country={Macedonia}, year={2013}}