Saraç, M. G. And DOĞAN, M. 2016. Rheological Behavior of Tomato Ketchup: The Effect Stone Pear Dietary Fiber Concentration and Temperature. The XVIIth International Congress on Rheology (ICR2016) , (Kyoto, Japan), 180.

Saraç, M. G., & DOĞAN, M., (2016). Rheological Behavior of Tomato Ketchup: The Effect Stone Pear Dietary Fiber Concentration and Temperature . The XVIIth International Congress on Rheology (ICR2016) (pp.180). Kyoto, Japan

Saraç, Meryem, And MAHMUT DOĞAN. "Rheological Behavior of Tomato Ketchup: The Effect Stone Pear Dietary Fiber Concentration and Temperature," The XVIIth International Congress on Rheology (ICR2016), Kyoto, Japan, 2016

Saraç, Meryem G. And DOĞAN, MAHMUT. "Rheological Behavior of Tomato Ketchup: The Effect Stone Pear Dietary Fiber Concentration and Temperature." The XVIIth International Congress on Rheology (ICR2016) , Kyoto, Japan, pp.180, 2016

Saraç, M. G. And DOĞAN, M. (2016) . "Rheological Behavior of Tomato Ketchup: The Effect Stone Pear Dietary Fiber Concentration and Temperature." The XVIIth International Congress on Rheology (ICR2016) , Kyoto, Japan, p.180.

@conferencepaper{conferencepaper, author={Meryem Göksel Saraç And author={MAHMUT DOĞAN}, title={Rheological Behavior of Tomato Ketchup: The Effect Stone Pear Dietary Fiber Concentration and Temperature}, congress name={The XVIIth International Congress on Rheology (ICR2016)}, city={Kyoto}, country={Japan}, year={2016}, pages={180} }