Demir, M. K. Et Al. 2017. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour. JOURNAL OF TEXTURE STUDIES , vol.48, no.2 , 95-102.

Demir, M. K., Kutlu, G., & YILMAZ, M. T., (2017). Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour. JOURNAL OF TEXTURE STUDIES , vol.48, no.2, 95-102.

Demir, M., Gozde Kutlu, And Mustafa Tahsin YILMAZ. "Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour," JOURNAL OF TEXTURE STUDIES , vol.48, no.2, 95-102, 2017

Demir, M. K. Et Al. "Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour." JOURNAL OF TEXTURE STUDIES , vol.48, no.2, pp.95-102, 2017

Demir, M. K. Kutlu, G. And YILMAZ, M. T. (2017) . "Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour." JOURNAL OF TEXTURE STUDIES , vol.48, no.2, pp.95-102.

@article{article, author={M. Kursat Demir Et Al. }, title={Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour}, journal={JOURNAL OF TEXTURE STUDIES}, year=2017, pages={95-102} }