DOĞAN, M. Et Al. 2015. Rheological and Sensory Properties of Instant Hot Chocolate Application Different Multi criteria Decision Techniques to Determine Optimum Fat Composition. The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 .

DOĞAN, M., ASLAN, D., Aktar, T., & GÖKSEL SARAÇ, M., (2015). Rheological and Sensory Properties of Instant Hot Chocolate Application Different Multi criteria Decision Techniques to Determine Optimum Fat Composition . The 7th International Symposium on Food Rheology and Structure - ISFRS 2015

DOĞAN, MAHMUT Et Al. "Rheological and Sensory Properties of Instant Hot Chocolate Application Different Multi criteria Decision Techniques to Determine Optimum Fat Composition," The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, 2015

DOĞAN, MAHMUT Et Al. "Rheological and Sensory Properties of Instant Hot Chocolate Application Different Multi criteria Decision Techniques to Determine Optimum Fat Composition." The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , 2015

DOĞAN, M. Et Al. (2015) . "Rheological and Sensory Properties of Instant Hot Chocolate Application Different Multi criteria Decision Techniques to Determine Optimum Fat Composition." The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 .

@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={Rheological and Sensory Properties of Instant Hot Chocolate Application Different Multi criteria Decision Techniques to Determine Optimum Fat Composition}, congress name={The 7th International Symposium on Food Rheology and Structure - ISFRS 2015}, city={}, country={}, year={2015}}