KONAR, N. Et Al. Improving Functionality of Chocolate. 2022. In Trends in Sustainable Chocolate Production , Springer Nature, Cham, 75-112.

KONAR, N., PALABIYIK, İ., TOKER, Ö. S., Saputro, A. D., & Rasouli Pirouzian, H., (2022). Improving Functionality of Chocolate. Trends in Sustainable Chocolate Production (pp.75-112), Cham: Springer Nature.

KONAR, NEVZAT Et Al. "Improving Functionality of Chocolate." In Trends in Sustainable Chocolate Production , 75-112. Cham: Springer Nature, 2022

KONAR, NEVZAT Et Al. "Improving Functionality of Chocolate." Trends in Sustainable Chocolate Production , Springer Nature, 2022, pp.75-112.

KONAR, N. Et Al. (2022) "Improving Functionality of Chocolate", Trends in Sustainable Chocolate Production . Cham: Springer Nature.

@bookchapter{bookchapter, author ={NEVZAT KONAR Et Al. }, chaptertitle={Improving Functionality of Chocolate}, booktitle={ Trends in Sustainable Chocolate Production}, publisher={Springer Nature}, city={Cham},year={2022} }