TOKER, Ö. S. Et Al. 2016. The importance of hydrocolloids in confectionery products. 2nd Congress on Food Structure & Design , (İstanbul, Turkey).

TOKER, Ö. S., KONAR, N., & SAĞDIÇ, O., (2016). The importance of hydrocolloids in confectionery products . 2nd Congress on Food Structure & Design, İstanbul, Turkey

TOKER, ÖMER, NEVZAT KONAR, And OSMAN SAĞDIÇ. "The importance of hydrocolloids in confectionery products," 2nd Congress on Food Structure & Design, İstanbul, Turkey, 2016

TOKER, ÖMER S. Et Al. "The importance of hydrocolloids in confectionery products." 2nd Congress on Food Structure & Design , İstanbul, Turkey, 2016

TOKER, Ö. S. KONAR, N. And SAĞDIÇ, O. (2016) . "The importance of hydrocolloids in confectionery products." 2nd Congress on Food Structure & Design , İstanbul, Turkey.

@conferencepaper{conferencepaper, author={ÖMER SAİD TOKER Et Al. }, title={The importance of hydrocolloids in confectionery products}, congress name={2nd Congress on Food Structure & Design}, city={İstanbul}, country={Turkey}, year={2016}}