DOĞAN, M. Et Al. 2015. Rheological And Sensory Properties Of Instant Hot Chocolate:Application Of Different Multi-Criteria Decision Techniques To Determine Optimum Fat Composition. The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , (Zürih, Switzerland), 212.

DOĞAN, M., ASLAN, D., AKTAR, T., & SARAÇ, M. G., (2015). Rheological And Sensory Properties Of Instant Hot Chocolate:Application Of Different Multi-Criteria Decision Techniques To Determine Optimum Fat Composition . The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 (pp.212). Zürih, Switzerland

DOĞAN, MAHMUT Et Al. "Rheological And Sensory Properties Of Instant Hot Chocolate:Application Of Different Multi-Criteria Decision Techniques To Determine Optimum Fat Composition," The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 2015

DOĞAN, MAHMUT Et Al. "Rheological And Sensory Properties Of Instant Hot Chocolate:Application Of Different Multi-Criteria Decision Techniques To Determine Optimum Fat Composition." The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , Zürih, Switzerland, pp.212, 2015

DOĞAN, M. Et Al. (2015) . "Rheological And Sensory Properties Of Instant Hot Chocolate:Application Of Different Multi-Criteria Decision Techniques To Determine Optimum Fat Composition." The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , Zürih, Switzerland, p.212.

@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={Rheological And Sensory Properties Of Instant Hot Chocolate:Application Of Different Multi-Criteria Decision Techniques To Determine Optimum Fat Composition}, congress name={The 7th International Symposium on Food Rheology and Structure - ISFRS 2015}, city={Zürih}, country={Switzerland}, year={2015}, pages={212} }