Rad, A. H. Et Al. 2019. Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.115 .

Rad, A. H., Pirouzian, H. R., TOKER, Ö. S., & KONAR, N., (2019). Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.115.

Rad, Aziz Et Al. "Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.115, 2019

Rad, Aziz H. Et Al. "Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.115, 2019

Rad, A. H. Et Al. (2019) . "Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.115.

@article{article, author={Aziz Homayouni Rad Et Al. }, title={Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2019}