Toker, Ö. S. And Genç Polat, D. 2019. Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics. Cumhuriyet Science Journal , vol.40 , 233-244.

Toker, Ö. S., & Genç Polat, D., (2019). Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics. Cumhuriyet Science Journal , vol.40, 233-244.

Toker, Ömer, And Derya Genç Polat. "Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics," Cumhuriyet Science Journal , vol.40, 233-244, 2019

Toker, Ömer S. And Genç Polat, Derya G. . "Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics." Cumhuriyet Science Journal , vol.40, pp.233-244, 2019

Toker, Ö. S. And Genç Polat, D. (2019) . "Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics." Cumhuriyet Science Journal , vol.40, pp.233-244.

@article{article, author={Ömer Said TOKER And author={Derya Genç Polat}, title={Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics}, journal={Cumhuriyet Science Journal}, year=2019, pages={233-244} }