DOĞAN, M. Et Al. 2016. The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect. 18th World Congress of Food Science and Technology/ Dublin .

DOĞAN, M., ASLAN, D., ÖZGÜR, A., & GÖKSEL SARAÇ, M., (2016). The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect . 18th World Congress of Food Science and Technology/ Dublin

DOĞAN, MAHMUT Et Al. "The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect," 18th World Congress of Food Science and Technology/ Dublin, 2016

DOĞAN, MAHMUT Et Al. "The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect." 18th World Congress of Food Science and Technology/ Dublin , 2016

DOĞAN, M. Et Al. (2016) . "The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect." 18th World Congress of Food Science and Technology/ Dublin .

@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect}, congress name={18th World Congress of Food Science and Technology/ Dublin}, city={}, country={}, year={2016}}