TOKER, Ö. S. Et Al. 2015. Effect of ball mixing rate and time on the rheological properties of compound chocolate. The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus , (Sarajevo, Bosnia And Herzegovina), 411.

TOKER, Ö. S., Şener, D., SAĞDIÇ, O., Tugce, Z., DAĞLIOĞLU, O., & KONAR, N., (2015). Effect of ball mixing rate and time on the rheological properties of compound chocolate . The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus (pp.411). Sarajevo, Bosnia And Herzegovina

TOKER, ÖMER Et Al. "Effect of ball mixing rate and time on the rheological properties of compound chocolate," The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus, Sarajevo, Bosnia And Herzegovina, 2015

TOKER, ÖMER S. Et Al. "Effect of ball mixing rate and time on the rheological properties of compound chocolate." The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus , Sarajevo, Bosnia And Herzegovina, pp.411, 2015

TOKER, Ö. S. Et Al. (2015) . "Effect of ball mixing rate and time on the rheological properties of compound chocolate." The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus , Sarajevo, Bosnia And Herzegovina, p.411.

@conferencepaper{conferencepaper, author={ÖMER SAİD TOKER Et Al. }, title={Effect of ball mixing rate and time on the rheological properties of compound chocolate}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus}, city={Sarajevo}, country={Bosnia And Herzegovina}, year={2015}, pages={411} }