Ş. OBA Et Al. , "Rheological and melting properties of sucrose-free dark chocolate," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, pp.2096-2106, 2017
OBA, Ş. Et Al. 2017. Rheological and melting properties of sucrose-free dark chocolate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20 , 2096-2106.
OBA, Ş., TOKER, Ö. S., PALABIYIK, İ., KONAR, N., Goktas, H., Cukur, Y., ... ARTIK, N.(2017). Rheological and melting properties of sucrose-free dark chocolate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2096-2106.
OBA, ŞİRİN Et Al. "Rheological and melting properties of sucrose-free dark chocolate," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2096-2106, 2017
OBA, ŞİRİN Et Al. "Rheological and melting properties of sucrose-free dark chocolate." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, pp.2096-2106, 2017
OBA, Ş. Et Al. (2017) . "Rheological and melting properties of sucrose-free dark chocolate." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, pp.2096-2106.
@article{article, author={ŞİRİN OBA Et Al. }, title={Rheological and melting properties of sucrose-free dark chocolate}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2017, pages={2096-2106} }