Goktas, H. Et Al. 2021. Investigation effects of inulin degree of polymerization on compound chocolate quality. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.11 .

Goktas, H., KONAR, N., SAĞDIÇ, O., & TOKER, Ö. S., (2021). Investigation effects of inulin degree of polymerization on compound chocolate quality. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.11.

Goktas, Hamza Et Al. "Investigation effects of inulin degree of polymerization on compound chocolate quality," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.11, 2021

Goktas, Hamza Et Al. "Investigation effects of inulin degree of polymerization on compound chocolate quality." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.11, 2021

Goktas, H. Et Al. (2021) . "Investigation effects of inulin degree of polymerization on compound chocolate quality." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.11.

@article{article, author={Hamza Goktas Et Al. }, title={Investigation effects of inulin degree of polymerization on compound chocolate quality}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2021}