DÖNMEZ, Ö. And GÖKMEN, V. 2015. Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder. 3rd International Congress on Cocoa Coffee and Tea , (Portugal).

DÖNMEZ, Ö., & GÖKMEN, V., (2015). Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder . 3rd International Congress on Cocoa Coffee and Tea, Portugal

DÖNMEZ, ÖZGE, And VURAL GÖKMEN. "Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder," 3rd International Congress on Cocoa Coffee and Tea, Portugal, 2015

DÖNMEZ, ÖZGE And GÖKMEN, VURAL. "Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder." 3rd International Congress on Cocoa Coffee and Tea , Portugal, 2015

DÖNMEZ, Ö. And GÖKMEN, V. (2015) . "Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder." 3rd International Congress on Cocoa Coffee and Tea , Portugal.

@conferencepaper{conferencepaper, author={ÖZGE DÖNMEZ And author={VURAL GÖKMEN}, title={Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder}, congress name={3rd International Congress on Cocoa Coffee and Tea}, city={}, country={Portugal}, year={2015}}