Pirouzian, H. R. Et Al. 2020. Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. FOOD CHEMISTRY , no.321 , 126718.

Pirouzian, H. R., Konar, N., Palabıyık, İ., Oba, Ş., & Toker, Ö. S., (2020). Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. FOOD CHEMISTRY , no.321, 126718.

Pirouzian, Haniyeh Et Al. "Pre-crystallization process in chocolate: Mechanism, importance and novel aspects," FOOD CHEMISTRY , no.321, 126718, 2020

Pirouzian, Haniyeh R. Et Al. "Pre-crystallization process in chocolate: Mechanism, importance and novel aspects." FOOD CHEMISTRY , no.321, pp.126718, 2020

Pirouzian, H. R. Et Al. (2020) . "Pre-crystallization process in chocolate: Mechanism, importance and novel aspects." FOOD CHEMISTRY , no.321, p.126718.

@article{article, author={Haniyeh Rasouli Pirouzian Et Al. }, title={Pre-crystallization process in chocolate: Mechanism, importance and novel aspects}, journal={FOOD CHEMISTRY}, year=2020, pages={126718} }