TOKER, Ö. S. Et Al. 2019. Chocolate quality and conching. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.91 , 446-453.

TOKER, Ö. S., PALABIYIK, İ., & KONAR, N., (2019). Chocolate quality and conching. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.91, 446-453.

TOKER, Ömer, İBRAHİM PALABIYIK, And NEVZAT KONAR. "Chocolate quality and conching," TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.91, 446-453, 2019

TOKER, Ömer S. Et Al. "Chocolate quality and conching." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.91, pp.446-453, 2019

TOKER, Ö. S. PALABIYIK, İ. And KONAR, N. (2019) . "Chocolate quality and conching." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.91, pp.446-453.

@article{article, author={Ömer Said TOKER Et Al. }, title={Chocolate quality and conching}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, year=2019, pages={446-453} }