Göksel, M. And DOĞAN, M. 2011. Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological Properties in Model Ketchup.. The International Food Congress "Novel Approaches in Food Industry. , (İzmir, Turkey), 356.

Göksel, M., & DOĞAN, M., (2011). Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological Properties in Model Ketchup. . The International Food Congress "Novel Approaches in Food Industry. (pp.356). İzmir, Turkey

Göksel, M, And MAHMUT DOĞAN. "Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological Properties in Model Ketchup.," The International Food Congress "Novel Approaches in Food Industry., İzmir, Turkey, 2011

Göksel, M And DOĞAN, MAHMUT. "Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological Properties in Model Ketchup.." The International Food Congress "Novel Approaches in Food Industry. , İzmir, Turkey, pp.356, 2011

Göksel, M. And DOĞAN, M. (2011) . "Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological Properties in Model Ketchup.." The International Food Congress "Novel Approaches in Food Industry. , İzmir, Turkey, p.356.

@conferencepaper{conferencepaper, author={M Göksel And author={MAHMUT DOĞAN}, title={Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological Properties in Model Ketchup.}, congress name={The International Food Congress "Novel Approaches in Food Industry.}, city={İzmir}, country={Turkey}, year={2011}, pages={356} }