DOĞAN, M. Et Al. 2013. Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3 , 783-794.

DOĞAN, M., Toker, O. S., Aktar, T., & Goksel, M., (2013). Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, 783-794.

DOĞAN, MAHMUT Et Al. "Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, 783-794, 2013

DOĞAN, MAHMUT Et Al. "Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, pp.783-794, 2013

DOĞAN, M. Et Al. (2013) . "Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, pp.783-794.

@article{article, author={MAHMUT DOĞAN Et Al. }, title={Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={783-794} }