M. Doğan Et Al. , "Effect of different sugar/acid combinations on rheological properties of caramel samples," The International Food Congress \"Novel Approaches in Food Industry\" , İzmir, Turkey, pp.174, 2011
Doğan, M. Et Al. 2011. Effect of different sugar/acid combinations on rheological properties of caramel samples. The International Food Congress \"Novel Approaches in Food Industry\" , (İzmir, Turkey), 174.
Doğan, M., TOKER, Ö. S., Oral, R. A., & Sarıoğlu, K., (2011). Effect of different sugar/acid combinations on rheological properties of caramel samples . The International Food Congress \"Novel Approaches in Food Industry\" (pp.174). İzmir, Turkey
Doğan, Mahmut Et Al. "Effect of different sugar/acid combinations on rheological properties of caramel samples," The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Turkey, 2011
Doğan, Mahmut Et Al. "Effect of different sugar/acid combinations on rheological properties of caramel samples." The International Food Congress \"Novel Approaches in Food Industry\" , İzmir, Turkey, pp.174, 2011
Doğan, M. Et Al. (2011) . "Effect of different sugar/acid combinations on rheological properties of caramel samples." The International Food Congress \"Novel Approaches in Food Industry\" , İzmir, Turkey, p.174.
@conferencepaper{conferencepaper, author={Mahmut Doğan Et Al. }, title={Effect of different sugar/acid combinations on rheological properties of caramel samples}, congress name={The International Food Congress \"Novel Approaches in Food Industry\"}, city={İzmir}, country={Turkey}, year={2011}, pages={174} }