KONAR, N. Et Al. 2013. Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt. EuroFoodChem XVII , (İstanbul, Turkey), 142.

KONAR, N., POYRAZOĞLU, E. S., & ARTIK, N., (2013). Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt . EuroFoodChem XVII (pp.142). İstanbul, Turkey

KONAR, NEVZAT, ENDER SİNAN POYRAZOĞLU, And NEVZAT ARTIK. "Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt," EuroFoodChem XVII, İstanbul, Turkey, 2013

KONAR, NEVZAT Et Al. "Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt." EuroFoodChem XVII , İstanbul, Turkey, pp.142, 2013

KONAR, N. POYRAZOĞLU, E. S. And ARTIK, N. (2013) . "Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt." EuroFoodChem XVII , İstanbul, Turkey, p.142.

@conferencepaper{conferencepaper, author={NEVZAT KONAR Et Al. }, title={Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt}, congress name={EuroFoodChem XVII}, city={İstanbul}, country={Turkey}, year={2013}, pages={142} }