Yilmaz, M. T. Et Al. 2011. Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration. Journal of Food Engineering , vol.103, no.2 , 197-210.

Yilmaz, M. T., Karaman, S., CANKURT, H., Kayacier, A., & Sagdic, O., (2011). Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration. Journal of Food Engineering , vol.103, no.2, 197-210.

Yilmaz, Mustafa Et Al. "Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration," Journal of Food Engineering , vol.103, no.2, 197-210, 2011

Yilmaz, Mustafa T. Et Al. "Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration." Journal of Food Engineering , vol.103, no.2, pp.197-210, 2011

Yilmaz, M. T. Et Al. (2011) . "Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration." Journal of Food Engineering , vol.103, no.2, pp.197-210.

@article{article, author={Mustafa Tahsin Yilmaz Et Al. }, title={Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration}, journal={Journal of Food Engineering}, year=2011, pages={197-210} }