Doğan, M. Et Al. 2011. Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage. The International Food Congress \"Novel Approaches in Food Industry\" , (İzmir, Turkey), 175.

Doğan, M., TOKER, Ö. S., & Göksel, M., (2011). Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage . The International Food Congress \"Novel Approaches in Food Industry\" (pp.175). İzmir, Turkey

Doğan, Mahmut, Ömer Said TOKER, And Meryem Göksel. "Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage," The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Turkey, 2011

Doğan, Mahmut Et Al. "Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage." The International Food Congress \"Novel Approaches in Food Industry\" , İzmir, Turkey, pp.175, 2011

Doğan, M. TOKER, Ö. S. And Göksel, M. (2011) . "Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage." The International Food Congress \"Novel Approaches in Food Industry\" , İzmir, Turkey, p.175.

@conferencepaper{conferencepaper, author={Mahmut Doğan Et Al. }, title={Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage}, congress name={The International Food Congress \"Novel Approaches in Food Industry\"}, city={İzmir}, country={Turkey}, year={2011}, pages={175} }