Özcan, T. 2013. Determination of yogurt quality by using rheological and textural parameters. 2nd International Conference on Nutrition and Food Sciences IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore , vol.53, no.122 , 118-122.

Özcan, T., (2013). Determination of yogurt quality by using rheological and textural parameters. 2nd International Conference on Nutrition and Food Sciences IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore , vol.53, no.122, 118-122.

Özcan, TÜLAY. "Determination of yogurt quality by using rheological and textural parameters," 2nd International Conference on Nutrition and Food Sciences IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore , vol.53, no.122, 118-122, 2013

Özcan, TÜLAY. "Determination of yogurt quality by using rheological and textural parameters." 2nd International Conference on Nutrition and Food Sciences IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore , vol.53, no.122, pp.118-122, 2013

Özcan, T. (2013) . "Determination of yogurt quality by using rheological and textural parameters." 2nd International Conference on Nutrition and Food Sciences IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore , vol.53, no.122, pp.118-122.

@article{article, author={TÜLAY ÖZCAN}, title={Determination of yogurt quality by using rheological and textural parameters}, journal={2nd International Conference on Nutrition and Food Sciences IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore}, year=2013, pages={118-122} }