TOKER, Ö. S. Et Al. 2016. The Importance of Hydrocolloids in Confectionery Products. 2nd Congress on Food Structure & Design , (Antalya, Turkey), 176-177.

TOKER, Ö. S., Konar, N., & SAĞDIÇ, O., (2016). The Importance of Hydrocolloids in Confectionery Products . 2nd Congress on Food Structure & Design (pp.176-177). Antalya, Turkey

TOKER, Ömer, Nevzat Konar, And Osman SAĞDIÇ. "The Importance of Hydrocolloids in Confectionery Products," 2nd Congress on Food Structure & Design, Antalya, Turkey, 2016

TOKER, Ömer S. Et Al. "The Importance of Hydrocolloids in Confectionery Products." 2nd Congress on Food Structure & Design , Antalya, Turkey, pp.176-177, 2016

TOKER, Ö. S. Konar, N. And SAĞDIÇ, O. (2016) . "The Importance of Hydrocolloids in Confectionery Products." 2nd Congress on Food Structure & Design , Antalya, Turkey, pp.176-177.

@conferencepaper{conferencepaper, author={Ömer Said TOKER Et Al. }, title={The Importance of Hydrocolloids in Confectionery Products}, congress name={2nd Congress on Food Structure & Design}, city={Antalya}, country={Turkey}, year={2016}, pages={176-177} }