TOKER, Ö. S. Et Al. 2016. Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations. IFT , (Chicago, United States Of America), 1.

TOKER, Ö. S., SAĞDIÇ, O., Dağlıoğlu, O., Konar, N., Taşan, M., & Şener, D., (2016). Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations . IFT (pp.1). Chicago, United States Of America

TOKER, Ömer Et Al. "Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations," IFT, Chicago, United States Of America, 2016

TOKER, Ömer S. Et Al. "Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations." IFT , Chicago, United States Of America, pp.1, 2016

TOKER, Ö. S. Et Al. (2016) . "Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations." IFT , Chicago, United States Of America, p.1.

@conferencepaper{conferencepaper, author={Ömer Said TOKER Et Al. }, title={Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations}, congress name={IFT}, city={Chicago}, country={United States Of America}, year={2016}, pages={1} }