Pirouzian, H. R. Et Al. 2020. Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. FOOD CHEMISTRY , vol.321 .

Pirouzian, H. R., KONAR, N., PALABIYIK, İ., OBA, Ş., & TOKER, Ö. S., (2020). Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. FOOD CHEMISTRY , vol.321.

Pirouzian, Haniyeh Et Al. "Pre-crystallization process in chocolate: Mechanism, importance and novel aspects," FOOD CHEMISTRY , vol.321, 2020

Pirouzian, Haniyeh R. Et Al. "Pre-crystallization process in chocolate: Mechanism, importance and novel aspects." FOOD CHEMISTRY , vol.321, 2020

Pirouzian, H. R. Et Al. (2020) . "Pre-crystallization process in chocolate: Mechanism, importance and novel aspects." FOOD CHEMISTRY , vol.321.

@article{article, author={Haniyeh Rasouli Pirouzian Et Al. }, title={Pre-crystallization process in chocolate: Mechanism, importance and novel aspects}, journal={FOOD CHEMISTRY}, year=2020}