TOKER, Ö. S. Et Al. 2015. Rheological properties of compound chocolate refined at different levels. The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus , (Sarajevo, Bosnia And Herzegovina), 143.

TOKER, Ö. S., Şener, D., SAĞDIÇ, O., Zorlucan, F. T., Dağlıoğlu, O., & Konar, N., (2015). Rheological properties of compound chocolate refined at different levels . The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus (pp.143). Sarajevo, Bosnia And Herzegovina

TOKER, Ömer Et Al. "Rheological properties of compound chocolate refined at different levels," The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosnia And Herzegovina, 2015

TOKER, Ömer S. Et Al. "Rheological properties of compound chocolate refined at different levels." The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus , Sarajevo, Bosnia And Herzegovina, pp.143, 2015

TOKER, Ö. S. Et Al. (2015) . "Rheological properties of compound chocolate refined at different levels." The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus , Sarajevo, Bosnia And Herzegovina, p.143.

@conferencepaper{conferencepaper, author={Ömer Said TOKER Et Al. }, title={Rheological properties of compound chocolate refined at different levels}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus}, city={Sarajevo}, country={Bosnia And Herzegovina}, year={2015}, pages={143} }