Dogan, M. Et Al. 2011. Response surface methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time. 4th. International Congress on Food and Nutrition , (İstanbul, Turkey), 56-58.

Dogan, M., YILMAZ, M. T., Karaman, S., & Kayacier, A., (2011). Response surface methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time . 4th. International Congress on Food and Nutrition (pp.56-58). İstanbul, Turkey

Dogan, Mahmut Et Al. "Response surface methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time," 4th. International Congress on Food and Nutrition, İstanbul, Turkey, 2011

Dogan, Mahmut Et Al. "Response surface methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time." 4th. International Congress on Food and Nutrition , İstanbul, Turkey, pp.56-58, 2011

Dogan, M. Et Al. (2011) . "Response surface methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time." 4th. International Congress on Food and Nutrition , İstanbul, Turkey, pp.56-58.

@conferencepaper{conferencepaper, author={Mahmut Dogan Et Al. }, title={Response surface methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time}, congress name={4th. International Congress on Food and Nutrition}, city={İstanbul}, country={Turkey}, year={2011}, pages={56-58} }