Gul, O. Et Al. 2018. Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4 , 2404-2415.

Gul, O., Atalar, İ., Mortas, M., Saricaoglu, F. T., & Yazıcı, F., (2018). Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4, 2404-2415.

Gul, Osman Et Al. "Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4, 2404-2415, 2018

Gul, Osman Et Al. "Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4, pp.2404-2415, 2018

Gul, O. Et Al. (2018) . "Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4, pp.2404-2415.

@article{article, author={Osman Gul Et Al. }, title={Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2018, pages={2404-2415} }