KARAOĞLU, M. M. And BOZ, H. 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" , (Struga, Macedonia), 342.

KARAOĞLU, M. M., & BOZ, H., (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" (pp.342). Struga, Macedonia

KARAOĞLU, Mehmet, And Hüseyin BOZ. "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", Struga, Macedonia, 2013

KARAOĞLU, Mehmet M. And BOZ, Hüseyin. "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" , Struga, Macedonia, pp.342, 2013

KARAOĞLU, M. M. And BOZ, H. (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" , Struga, Macedonia, p.342.

@conferencepaper{conferencepaper, author={Mehmet Murat KARAOĞLU And author={Hüseyin BOZ}, 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={Struga}, country={Macedonia}, year={2013}, pages={342} }