DOĞAN, M. Et Al. 2013. Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach. Food and Bioprocess Technology , vol.6, no.3 , 783-794.

DOĞAN, M., Toker, Ö. S., Aktar, T., & Goksel, M., (2013). Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach. Food and Bioprocess Technology , vol.6, no.3, 783-794.

DOĞAN, Mahmut Et Al. "Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach," Food and Bioprocess Technology , vol.6, no.3, 783-794, 2013

DOĞAN, Mahmut Et Al. "Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach." Food and Bioprocess Technology , vol.6, no.3, pp.783-794, 2013

DOĞAN, M. Et Al. (2013) . "Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach." Food and Bioprocess Technology , vol.6, no.3, pp.783-794.

@article{article, author={Mahmut DOĞAN Et Al. }, title={Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach}, journal={Food and Bioprocess Technology}, year=2013, pages={783-794} }