Doğan, M. And TOKER, Ö. S. 2010. Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage. 1st International Congress on Food Technology , (Antalya, Turkey), 121.

Doğan, M., & TOKER, Ö. S., (2010). Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage . 1st International Congress on Food Technology (pp.121). Antalya, Turkey

Doğan, Mahmut, And Ömer Said TOKER. "Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage," 1st International Congress on Food Technology, Antalya, Turkey, 2010

Doğan, Mahmut And TOKER, Ömer S. . "Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage." 1st International Congress on Food Technology , Antalya, Turkey, pp.121, 2010

Doğan, M. And TOKER, Ö. S. (2010) . "Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage." 1st International Congress on Food Technology , Antalya, Turkey, p.121.

@conferencepaper{conferencepaper, author={Mahmut Doğan And author={Ömer Said TOKER}, title={Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage}, congress name={1st International Congress on Food Technology}, city={Antalya}, country={Turkey}, year={2010}, pages={121} }