Oba, S. Et Al. 2017. Rheological and melting properties of sucrose-free dark chocolate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20 , 2096-2106.

Oba, S., TOKER, Ö. S., Palabiyik, I., Konar, N., GOKTAS, H., CUKUR, Y., ... Artik, N.(2017). Rheological and melting properties of sucrose-free dark chocolate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2096-2106.

Oba, Sirin Et Al. "Rheological and melting properties of sucrose-free dark chocolate," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2096-2106, 2017

Oba, Sirin Et Al. "Rheological and melting properties of sucrose-free dark chocolate." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, pp.2096-2106, 2017

Oba, S. Et Al. (2017) . "Rheological and melting properties of sucrose-free dark chocolate." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, pp.2096-2106.

@article{article, author={Sirin Oba Et Al. }, title={Rheological and melting properties of sucrose-free dark chocolate}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2017, pages={2096-2106} }