TOKER, Ö. S. Et Al. 2015. Effect of ball mill mixing rate and time on the rheological properties of compound chocolate. The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus , (Sarajevo, Bosnia And Herzegovina), 412.

TOKER, Ö. S., Zorlucan, T. F., Dağlıoğlu, O., Şener, D., Konar, N., & SAĞDIÇ, O., (2015). Effect of ball mill mixing rate and time on the rheological properties of compound chocolate . The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus (pp.412). Sarajevo, Bosnia And Herzegovina

TOKER, Ömer Et Al. "Effect of ball mill mixing rate and time on the rheological properties of compound chocolate," The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosnia And Herzegovina, 2015

TOKER, Ömer S. Et Al. "Effect of ball mill mixing rate and time on the rheological properties of compound chocolate." The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus , Sarajevo, Bosnia And Herzegovina, pp.412, 2015

TOKER, Ö. S. Et Al. (2015) . "Effect of ball mill mixing rate and time on the rheological properties of compound chocolate." The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus , Sarajevo, Bosnia And Herzegovina, p.412.

@conferencepaper{conferencepaper, author={Ömer Said TOKER Et Al. }, title={Effect of ball mill mixing rate and time on the rheological properties of compound chocolate}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus}, city={Sarajevo}, country={Bosnia And Herzegovina}, year={2015}, pages={412} }