TOKER, Ö. S. Et Al. 2016. Rheological and Textural Properties of Compound Chocolate Effect of Different Vegetable Oils and Their Concentrations. IFT’16 , (CHICAGO) .

TOKER, Ö. S., SAĞDIÇ, O., DAĞLIOĞLU, O., KONAR, N., TAŞAN, M., & ŞENER, D., (2016). Rheological and Textural Properties of Compound Chocolate Effect of Different Vegetable Oils and Their Concentrations . IFT’16, CHICAGO

TOKER, ÖMER Et Al. "Rheological and Textural Properties of Compound Chocolate Effect of Different Vegetable Oils and Their Concentrations," IFT’16, CHICAGO, 2016

TOKER, ÖMER S. Et Al. "Rheological and Textural Properties of Compound Chocolate Effect of Different Vegetable Oils and Their Concentrations." IFT’16 , CHICAGO, 2016

TOKER, Ö. S. Et Al. (2016) . "Rheological and Textural Properties of Compound Chocolate Effect of Different Vegetable Oils and Their Concentrations." IFT’16 , CHICAGO.

@conferencepaper{conferencepaper, author={ÖMER SAİD TOKER Et Al. }, title={Rheological and Textural Properties of Compound Chocolate Effect of Different Vegetable Oils and Their Concentrations}, congress name={IFT’16}, city={CHICAGO}, country={}, year={2016}}