Özalp, B. Et Al. 2008. Physicochemical, Thermal and Rheological Properties of Tomato Soup Prepared With Freeze-dried Percolating Water of Pastirma. 3rd International Conference of Food Science and Nutrition , (Kahire, Egypt), 23-24.

Özalp, B., YILMAZ, M. T., & Demir, M. K., (2008). Physicochemical, Thermal and Rheological Properties of Tomato Soup Prepared With Freeze-dried Percolating Water of Pastirma . 3rd International Conference of Food Science and Nutrition (pp.23-24). Kahire, Egypt

Özalp, Berna, Mustafa Tahsin YILMAZ, And Mustafa Kürşat Demir. "Physicochemical, Thermal and Rheological Properties of Tomato Soup Prepared With Freeze-dried Percolating Water of Pastirma," 3rd International Conference of Food Science and Nutrition, Kahire, Egypt, 2008

Özalp, Berna Et Al. "Physicochemical, Thermal and Rheological Properties of Tomato Soup Prepared With Freeze-dried Percolating Water of Pastirma." 3rd International Conference of Food Science and Nutrition , Kahire, Egypt, pp.23-24, 2008

Özalp, B. YILMAZ, M. T. And Demir, M. K. (2008) . "Physicochemical, Thermal and Rheological Properties of Tomato Soup Prepared With Freeze-dried Percolating Water of Pastirma." 3rd International Conference of Food Science and Nutrition , Kahire, Egypt, pp.23-24.

@conferencepaper{conferencepaper, author={Berna Özalp Et Al. }, title={Physicochemical, Thermal and Rheological Properties of Tomato Soup Prepared With Freeze-dried Percolating Water of Pastirma}, congress name={3rd International Conference of Food Science and Nutrition}, city={Kahire}, country={Egypt}, year={2008}, pages={23-24} }