M. DOĞAN And V. GURMERİÇ, "Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer," The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , Zürih, Switzerland, pp.227, 2015
DOĞAN, M. And GURMERİÇ, V. 2015. Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer. The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , (Zürih, Switzerland), 227.
DOĞAN, M., & GURMERİÇ, V., (2015). Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer . The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 (pp.227). Zürih, Switzerland
DOĞAN, MAHMUT, And Vildan GURMERİÇ. "Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer," The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 2015
DOĞAN, MAHMUT And GURMERİÇ, Vildan. "Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer." The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , Zürih, Switzerland, pp.227, 2015
DOĞAN, M. And GURMERİÇ, V. (2015) . "Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer." The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , Zürih, Switzerland, p.227.
@conferencepaper{conferencepaper, author={MAHMUT DOĞAN And author={Vildan GURMERİÇ}, title={Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer}, congress name={The 7th International Symposium on Food Rheology and Structure - ISFRS 2015}, city={Zürih}, country={Switzerland}, year={2015}, pages={227} }