DOĞAN, M. Et Al. 2015. Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. DOI:10.1080/10942912.2014.917662. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18 , 1677-1692.

DOĞAN, M., AKTAR, T., Said TOKER, Ö., & ERSÖZ, N. B., (2015). Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. DOI:10.1080/10942912.2014.917662. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, 1677-1692.

DOĞAN, MAHMUT Et Al. "Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. DOI:10.1080/10942912.2014.917662," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, 1677-1692, 2015

DOĞAN, MAHMUT Et Al. "Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. DOI:10.1080/10942912.2014.917662." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, pp.1677-1692, 2015

DOĞAN, M. Et Al. (2015) . "Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. DOI:10.1080/10942912.2014.917662." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, pp.1677-1692.

@article{article, author={MAHMUT DOĞAN Et Al. }, title={Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. DOI:10.1080/10942912.2014.917662}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2015, pages={1677-1692} }