Toker, O. S. Et Al. 2016. Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters. 2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016 .

Toker, O. S., Genc Polat, D., Ozhan, B., Poyrazoglu, E., Artik, N., & SAĞDIÇ, O., (2016). Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters . 2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016

Toker, Ömer Et Al. "Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters," 2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016, 2016

Toker, Ömer S. Et Al. "Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters." 2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016 , 2016

Toker, O. S. Et Al. (2016) . "Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters." 2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016 .

@conferencepaper{conferencepaper, author={Ömer Said TOKER Et Al. }, title={Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters}, congress name={2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016}, city={}, country={}, year={2016}}