DOĞAN, M. Et Al. 2016. A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.6 , 953-966.

DOĞAN, M., Aslan, D., Aktar, T., & Sarac, M. G., (2016). A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.6, 953-966.

DOĞAN, MAHMUT Et Al. "A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.6, 953-966, 2016

DOĞAN, MAHMUT Et Al. "A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.6, pp.953-966, 2016

DOĞAN, M. Et Al. (2016) . "A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.6, pp.953-966.

@article{article, author={MAHMUT DOĞAN Et Al. }, title={A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2016, pages={953-966} }