Konar, N. Et Al. 2017. Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243 , 1849-1860.

Konar, N., Oba, Ş., Toker, Ö. S., Palabıyık, İ., Göktaş, H., & Artık, N., (2017). Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, 1849-1860.

Konar, NEVZAT Et Al. "Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, 1849-1860, 2017

Konar, NEVZAT Et Al. "Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, pp.1849-1860, 2017

Konar, N. Et Al. (2017) . "Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, pp.1849-1860.

@article{article, author={NEVZAT KONAR Et Al. }, title={Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2017, pages={1849-1860} }