TOKER, Ö. S. Et Al. 2015. Rheological properties of compound chocolate refined at different levels. The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus , (Sarajevo, Bosnia And Herzegovina).

TOKER, Ö. S., Şener, D., SAĞDIÇ, O., Tugce, Z., DAĞLIOĞLU, O., & KONAR, N., (2015). Rheological properties of compound chocolate refined at different levels . The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus, Sarajevo, Bosnia And Herzegovina

TOKER, ÖMER Et Al. "Rheological properties of compound chocolate refined at different levels," The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus, Sarajevo, Bosnia And Herzegovina, 2015

TOKER, ÖMER S. Et Al. "Rheological properties of compound chocolate refined at different levels." The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus , Sarajevo, Bosnia And Herzegovina, 2015

TOKER, Ö. S. Et Al. (2015) . "Rheological properties of compound chocolate refined at different levels." The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus , Sarajevo, Bosnia And Herzegovina.

@conferencepaper{conferencepaper, author={ÖMER SAİD TOKER Et Al. }, title={Rheological properties of compound chocolate refined at different levels}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus}, city={Sarajevo}, country={Bosnia And Herzegovina}, year={2015}}