DOĞAN, M. Et Al. 2019. Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties. POWDER TECHNOLOGY , vol.344 , 222-232.

DOĞAN, M., Asian, D., GÜRMERİÇ, V., ÖZGÜR, A., & Sarac, M. G., (2019). Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties. POWDER TECHNOLOGY , vol.344, 222-232.

DOĞAN, MAHMUT Et Al. "Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties," POWDER TECHNOLOGY , vol.344, 222-232, 2019

DOĞAN, MAHMUT Et Al. "Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties." POWDER TECHNOLOGY , vol.344, pp.222-232, 2019

DOĞAN, M. Et Al. (2019) . "Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties." POWDER TECHNOLOGY , vol.344, pp.222-232.

@article{article, author={MAHMUT DOĞAN Et Al. }, title={Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties}, journal={POWDER TECHNOLOGY}, year=2019, pages={222-232} }