KALITEKIN, S. Et Al. 2015. Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması. The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , (Zürih, Switzerland), 193.

KALITEKIN, S., DOĞAN, M., ASLAN, D., & GURMERİÇ, V., (2015). Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması . The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 (pp.193). Zürih, Switzerland

KALITEKIN, Sıdıka Et Al. "Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması," The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 2015

KALITEKIN, Sıdıka Et Al. "Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması." The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , Zürih, Switzerland, pp.193, 2015

KALITEKIN, S. Et Al. (2015) . "Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması." The 7th International Symposium on Food Rheology and Structure - ISFRS 2015 , Zürih, Switzerland, p.193.

@conferencepaper{conferencepaper, author={Sıdıka KALITEKIN Et Al. }, title={Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması}, congress name={The 7th International Symposium on Food Rheology and Structure - ISFRS 2015}, city={Zürih}, country={Switzerland}, year={2015}, pages={193} }