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Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage
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M. DOĞAN 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 , 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} }