M. DOĞAN Et Al. , "Effect of concentration of inulin on rheological properties of instant hot chocolate beverage," The International Food Congress Novel Approaches in Food Industry , Turkey, 2011
DOĞAN, M. Et Al. 2011. Effect of concentration of inulin on rheological properties of instant hot chocolate beverage. The International Food Congress Novel Approaches in Food Industry , (Turkey).
DOĞAN, M., TOKER, Ö. S., & GÖKSEL SARAÇ, M., (2011). Effect of concentration of inulin on rheological properties of instant hot chocolate beverage . The International Food Congress Novel Approaches in Food Industry, Turkey
DOĞAN, MAHMUT, ÖMER SAİD TOKER, And MERYEM GÖKSEL SARAÇ. "Effect of concentration of inulin on rheological properties of instant hot chocolate beverage," The International Food Congress Novel Approaches in Food Industry, Turkey, 2011
DOĞAN, MAHMUT Et Al. "Effect of concentration of inulin on rheological properties of instant hot chocolate beverage." The International Food Congress Novel Approaches in Food Industry , Turkey, 2011
DOĞAN, M. TOKER, Ö. S. And GÖKSEL SARAÇ, M. (2011) . "Effect of concentration of inulin on rheological properties of instant hot chocolate beverage." The International Food Congress Novel Approaches in Food Industry , Turkey.
@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={Effect of concentration of inulin on rheological properties of instant hot chocolate beverage}, congress name={The International Food Congress Novel Approaches in Food Industry}, city={}, country={Turkey}, year={2011}}