TOKER, Ö. S. Et Al. 2018. Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.87 , 177-185.

TOKER, Ö. S., Konar, N., Pirouzian, H. R., Oba, S., POLAT, D. G., Palabiyik, I., ... Poyrazoglu, E. S.(2018). Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.87, 177-185.

TOKER, Ömer Et Al. "Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.87, 177-185, 2018

TOKER, Ömer S. Et Al. "Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.87, pp.177-185, 2018

TOKER, Ö. S. Et Al. (2018) . "Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.87, pp.177-185.

@article{article, author={Ömer Said TOKER Et Al. }, title={Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={177-185} }