KONAR, N. Et Al. 2016. Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters. 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality .

KONAR, N., TOKER, Ö. S., ÖZHAN, B., POYRAZOĞLU, E. S., GENÇ POLAT, D., ARTIK, N., ... SAĞDIÇ, O.(2016). Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters . 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality

KONAR, NEVZAT Et Al. "Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters," 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 2016

KONAR, NEVZAT Et Al. "Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters." 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality , 2016

KONAR, N. Et Al. (2016) . "Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters." 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality .

@conferencepaper{conferencepaper, author={NEVZAT KONAR Et Al. }, title={Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters}, congress name={2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality}, city={}, country={}, year={2016}}