DOĞAN, M. Et Al. 2017. Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6 , 1031-1039.

DOĞAN, M., GÖKSEL SARAÇ, M., & TOKER, Ö. S., (2017). Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, 1031-1039.

DOĞAN, Mahmut, MERYEM GÖKSEL SARAÇ, And Ömer Said TOKER. "Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, 1031-1039, 2017

DOĞAN, Mahmut Et Al. "Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, pp.1031-1039, 2017

DOĞAN, M. GÖKSEL SARAÇ, M. And TOKER, Ö. S. (2017) . "Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, pp.1031-1039.

@article{article, author={Mahmut DOĞAN Et Al. }, title={Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2017, pages={1031-1039} }