TOKER, Ö. S. Et Al. 2016. The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.8 , 1253-1266.

TOKER, Ö. S., SAĞDIÇ, O., SENER, D., Konar, N., ZORLUCAN, T., & Daglioglu, O., (2016). The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.8, 1253-1266.

TOKER, Ömer Et Al. "The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.8, 1253-1266, 2016

TOKER, Ömer S. Et Al. "The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.8, pp.1253-1266, 2016

TOKER, Ö. S. Et Al. (2016) . "The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.8, pp.1253-1266.

@article{article, author={Ömer Said TOKER Et Al. }, title={The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2016, pages={1253-1266} }