M. DOĞAN Et Al. , "Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology," IV International Conference on Food Chemistry and Technology , 2018
DOĞAN, M. Et Al. 2018. Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology. IV International Conference on Food Chemistry and Technology .
DOĞAN, M., DURMUŞ, G., & ŞENYİĞİT, E., (2018). Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology . IV International Conference on Food Chemistry and Technology
DOĞAN, MAHMUT, GÖZDE DURMUŞ, And ERCAN ŞENYİĞİT. "Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology," IV International Conference on Food Chemistry and Technology, 2018
DOĞAN, MAHMUT Et Al. "Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology." IV International Conference on Food Chemistry and Technology , 2018
DOĞAN, M. DURMUŞ, G. And ŞENYİĞİT, E. (2018) . "Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology." IV International Conference on Food Chemistry and Technology .
@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology}, congress name={IV International Conference on Food Chemistry and Technology}, city={}, country={}, year={2018}}