TOKER, Ö. S. Et Al. 2017. Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.3 , 788-799.

TOKER, Ö. S., Zorlucan, F. T., Konar, N., Daglioglu, O., SAĞDIÇ, O., & Sener, D., (2017). Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.3, 788-799.

TOKER, Ömer Et Al. "Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.3, 788-799, 2017

TOKER, Ömer S. Et Al. "Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.3, pp.788-799, 2017

TOKER, Ö. S. Et Al. (2017) . "Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.3, pp.788-799.

@article{article, author={Ömer Said TOKER Et Al. }, title={Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={788-799} }