DOĞAN, M. Et Al. 2011. Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums. FOOD BIOPHYSICS , vol.6, no.4 , 512-518.

DOĞAN, M., Toker, O. S., & Goksel, M., (2011). Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums. FOOD BIOPHYSICS , vol.6, no.4, 512-518.

DOĞAN, Mahmut, Ömer Said TOKER, And Meryem Goksel. "Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums," FOOD BIOPHYSICS , vol.6, no.4, 512-518, 2011

DOĞAN, Mahmut Et Al. "Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums." FOOD BIOPHYSICS , vol.6, no.4, pp.512-518, 2011

DOĞAN, M. Toker, O. S. And Goksel, M. (2011) . "Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums." FOOD BIOPHYSICS , vol.6, no.4, pp.512-518.

@article{article, author={Mahmut DOĞAN Et Al. }, title={Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums}, journal={FOOD BIOPHYSICS}, year=2011, pages={512-518} }