KONAR, N. Et Al. 2017. Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.10 , 1849-1860.

KONAR, N., OBA, Ş., TOKER, Ö. S., PALABIYIK, İ., Goktas, H., ARTIK, N., ... SAĞDIÇ, O.(2017). Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.10, 1849-1860.

KONAR, NEVZAT Et Al. "Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.10, 1849-1860, 2017

KONAR, NEVZAT Et Al. "Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.10, pp.1849-1860, 2017

KONAR, N. Et Al. (2017) . "Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.10, pp.1849-1860.

@article{article, author={NEVZAT KONAR Et Al. }, title={Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2017, pages={1849-1860} }