TOKER, Ö. S. Et Al. 2019. Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile. International Journal of Food Engineering , vol.15, no.10 .

TOKER, Ö. S., Oba, S., Palabiyik, I., Rasouli Pirouzian, H., Konar, N., Artik, N., ... Sagdic, O.(2019). Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile. International Journal of Food Engineering , vol.15, no.10.

TOKER, Ömer Et Al. "Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile," International Journal of Food Engineering , vol.15, no.10, 2019

TOKER, Ömer S. Et Al. "Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile." International Journal of Food Engineering , vol.15, no.10, 2019

TOKER, Ö. S. Et Al. (2019) . "Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile." International Journal of Food Engineering , vol.15, no.10.

@article{article, author={Ömer Said TOKER Et Al. }, title={Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile}, journal={International Journal of Food Engineering}, year=2019}