Akbaş, N. And Toker, Ö. S. 2018. Rheological Characterization of Caramelized Chocolate. The International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 66.

Akbaş, N., & Toker, Ö. S., (2018). Rheological Characterization of Caramelized Chocolate . The International Symposium on Food Rheology and Texture (pp.66). İstanbul, Turkey

Akbaş, Nurcanan, And Ömer Said TOKER. "Rheological Characterization of Caramelized Chocolate," The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018

Akbaş, Nurcanan And Toker, Ömer S. . "Rheological Characterization of Caramelized Chocolate." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.66, 2018

Akbaş, N. And Toker, Ö. S. (2018) . "Rheological Characterization of Caramelized Chocolate." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, p.66.

@conferencepaper{conferencepaper, author={Nurcanan Akbaş And author={Ömer Said TOKER}, title={Rheological Characterization of Caramelized Chocolate}, congress name={The International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={66} }