SAĞDIÇ, O. Et Al. 2015. Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , (Saraybosna, Bosnia And Herzegovina), 329.

SAĞDIÇ, O., TOKER, Ö. S., US, A. A., & ARICI, M., (2015). Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature . The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus (pp.329). Saraybosna, Bosnia And Herzegovina

SAĞDIÇ, Osman Et Al. "Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature," The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina, 2015

SAĞDIÇ, Osman Et Al. "Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature." The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , Saraybosna, Bosnia And Herzegovina, pp.329, 2015

SAĞDIÇ, O. Et Al. (2015) . "Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature." The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , Saraybosna, Bosnia And Herzegovina, p.329.

@conferencepaper{conferencepaper, author={Osman SAĞDIÇ Et Al. }, title={Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Saraybosna}, country={Bosnia And Herzegovina}, year={2015}, pages={329} }