DOĞAN, M. Et Al. 2015. Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. International Journal of Food Properties , vol.18, no.8 , 1677-1692.

DOĞAN, M., Aktar, T., TOKER, Ö. S., & Tatlisu, N. B., (2015). Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. International Journal of Food Properties , vol.18, no.8, 1677-1692.

DOĞAN, MAHMUT Et Al. "Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage," International Journal of Food Properties , vol.18, no.8, 1677-1692, 2015

DOĞAN, MAHMUT Et Al. "Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage." International Journal of Food Properties , vol.18, no.8, pp.1677-1692, 2015

DOĞAN, M. Et Al. (2015) . "Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage." International Journal of Food Properties , vol.18, no.8, pp.1677-1692.

@article{article, author={MAHMUT DOĞAN Et Al. }, title={Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage}, journal={International Journal of Food Properties}, year=2015, pages={1677-1692} }