N. Konar Et Al. , "Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits," In Bioprocessing Technology in Food and Health , New York: CRC, New York , 2018, pp.3-42.
Konar, N. Et Al. Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits. 2018. In Bioprocessing Technology in Food and Health , CRC, New York , New York, 3-42.
Konar, N., Toker, Ö. S., Palabıyık, İ., Genc Polat, D., Oba, Ş., & Sağdıç, O., (2018). Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits. Bioprocessing Technology in Food and Health (pp.3-42), New York: CRC, New York .
Konar, NEVZAT Et Al. "Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits." In Bioprocessing Technology in Food and Health , 3-42. New York: CRC, New York , 2018
Konar, NEVZAT Et Al. "Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits." Bioprocessing Technology in Food and Health , CRC, New York , 2018, pp.3-42.
Konar, N. Et Al. (2018) "Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits", Bioprocessing Technology in Food and Health . New York: CRC, New York .
@bookchapter{bookchapter, author ={NEVZAT KONAR Et Al. }, chaptertitle={Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits}, booktitle={ Bioprocessing Technology in Food and Health}, publisher={CRC, New York }, city={New York},year={2018} }