Goktas, H. Et Al. 2021. Investigation effects of inulin degree of polymerization on compound chocolate quality. Journal of Food Processing and Preservation , vol.45, no.11 .

Goktas, H., Konar, N., Sağdıç, O., & Toker, Ö. S., (2021). Investigation effects of inulin degree of polymerization on compound chocolate quality. Journal of Food Processing and Preservation , vol.45, no.11.

Goktas, Hamza Et Al. "Investigation effects of inulin degree of polymerization on compound chocolate quality," Journal of Food Processing and Preservation , vol.45, no.11, 2021

Goktas, Hamza Et Al. "Investigation effects of inulin degree of polymerization on compound chocolate quality." Journal of Food Processing and Preservation , vol.45, no.11, 2021

Goktas, H. Et Al. (2021) . "Investigation effects of inulin degree of polymerization on compound chocolate quality." Journal of Food Processing and Preservation , vol.45, no.11.

@article{article, author={Hamza Goktas Et Al. }, title={Investigation effects of inulin degree of polymerization on compound chocolate quality}, journal={Journal of Food Processing and Preservation}, year=2021}