N. Konar Et Al. , "Improving Functionality of Chocolate," In Trends in Sustainable Chocolate Production , Geneve: Springer, London/Berlin , 2022, pp.75-112.
Konar, N. Et Al. Improving Functionality of Chocolate. 2022. In Trends in Sustainable Chocolate Production , Springer, London/Berlin , Geneve, 75-112.
Konar, N., Palabiyik, İ., Toker, Ö. S., Saputro, A. D., & Rasouli Pirouzian, H., (2022). Improving Functionality of Chocolate. Trends in Sustainable Chocolate Production (pp.75-112), Geneve: Springer, London/Berlin .
Konar, NEVZAT Et Al. "Improving Functionality of Chocolate." In Trends in Sustainable Chocolate Production , 75-112. Geneve: Springer, London/Berlin , 2022
Konar, NEVZAT Et Al. "Improving Functionality of Chocolate." Trends in Sustainable Chocolate Production , Springer, London/Berlin , 2022, pp.75-112.
Konar, N. Et Al. (2022) "Improving Functionality of Chocolate", Trends in Sustainable Chocolate Production . Geneve: Springer, London/Berlin .
@bookchapter{bookchapter, author ={NEVZAT KONAR Et Al. }, chaptertitle={Improving Functionality of Chocolate}, booktitle={ Trends in Sustainable Chocolate Production}, publisher={Springer, London/Berlin }, city={Geneve},year={2022} }