YILMAZ, M. T. Et Al. 2009. Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP). 5th International Symposium on Food Rheology and Structure - ISFRS , (Zürih, Switzerland), 12-17.

YILMAZ, M. T., Karakaya, M., Tiske, S. S., & Ozalp, B., (2009). Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP) . 5th International Symposium on Food Rheology and Structure - ISFRS (pp.12-17). Zürih, Switzerland

YILMAZ, Mustafa Et Al. "Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP)," 5th International Symposium on Food Rheology and Structure - ISFRS, Zürih, Switzerland, 2009

YILMAZ, Mustafa T. Et Al. "Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP)." 5th International Symposium on Food Rheology and Structure - ISFRS , Zürih, Switzerland, pp.12-17, 2009

YILMAZ, M. T. Et Al. (2009) . "Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP)." 5th International Symposium on Food Rheology and Structure - ISFRS , Zürih, Switzerland, pp.12-17.

@conferencepaper{conferencepaper, author={Mustafa Tahsin YILMAZ Et Al. }, title={Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP)}, congress name={5th International Symposium on Food Rheology and Structure - ISFRS}, city={Zürih}, country={Switzerland}, year={2009}, pages={12-17} }