DOĞAN, M. Et Al. 2011. Effect of different sugar/acid combinations on rheological properties of caramel samples. The International Food Congress "Novel Approaches in Food Industry" , (Turkey), 174.

DOĞAN, M., Toker, Ö. S., Oral, R. A., & Sarıoğlu, K., (2011). Effect of different sugar/acid combinations on rheological properties of caramel samples . The International Food Congress "Novel Approaches in Food Industry" (pp.174). , Turkey

DOĞAN, MAHMUT Et Al. "Effect of different sugar/acid combinations on rheological properties of caramel samples," The International Food Congress "Novel Approaches in Food Industry", Turkey, 2011

DOĞAN, MAHMUT Et Al. "Effect of different sugar/acid combinations on rheological properties of caramel samples." The International Food Congress "Novel Approaches in Food Industry" , Turkey, pp.174, 2011

DOĞAN, M. Et Al. (2011) . "Effect of different sugar/acid combinations on rheological properties of caramel samples." The International Food Congress "Novel Approaches in Food Industry" , Turkey, p.174.

@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={Effect of different sugar/acid combinations on rheological properties of caramel samples}, congress name={The International Food Congress "Novel Approaches in Food Industry"}, city={}, country={Turkey}, year={2011}, pages={174} }