TOKER, Ö. S. Et Al. 2016. Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties. 15th International Cereal and Bread Congress , (İstanbul, Turkey), 209.

TOKER, Ö. S., Şener, D., SAĞDIÇ, O., Dağlıoğlu, O., Konar, N., Taşan, M., ... Özcan, Ö.(2016). Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties . 15th International Cereal and Bread Congress (pp.209). İstanbul, Turkey

TOKER, Ömer Et Al. "Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties," 15th International Cereal and Bread Congress, İstanbul, Turkey, 2016

TOKER, Ömer S. Et Al. "Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties." 15th International Cereal and Bread Congress , İstanbul, Turkey, pp.209, 2016

TOKER, Ö. S. Et Al. (2016) . "Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties." 15th International Cereal and Bread Congress , İstanbul, Turkey, p.209.

@conferencepaper{conferencepaper, author={Ömer Said TOKER Et Al. }, title={Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties}, congress name={15th International Cereal and Bread Congress}, city={İstanbul}, country={Turkey}, year={2016}, pages={209} }