Toker, Ö. Et Al. 2011. Response surfacece methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time.. 4th International Congress on Food and Nutrition. , (İstanbul, Turkey).

Toker, Ö., DOĞAN, M., Yılmaz, M., Karaman, S., & Kayacıer, A., (2011). Response surfacece methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time. . 4th International Congress on Food and Nutrition., İstanbul, Turkey

Toker, Ö.S Et Al. "Response surfacece methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time.," 4th International Congress on Food and Nutrition., İstanbul, Turkey, 2011

Toker, Ö.S Et Al. "Response surfacece methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time.." 4th International Congress on Food and Nutrition. , İstanbul, Turkey, 2011

Toker, Ö. Et Al. (2011) . "Response surfacece methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time.." 4th International Congress on Food and Nutrition. , İstanbul, Turkey.

@conferencepaper{conferencepaper, author={Ö.S Toker Et Al. }, title={Response surfacece methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time.}, congress name={4th International Congress on Food and Nutrition.}, city={İstanbul}, country={Turkey}, year={2011}}