ÖZCAN, T. And BAYSAL, S. 2018. Textural attributes of white cheeses: correlation with instrumental and sensory measurements. International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 158-163.

ÖZCAN, T., & BAYSAL, S., (2018). Textural attributes of white cheeses: correlation with instrumental and sensory measurements . International Symposium on Food Rheology and Texture (pp.158-163). İstanbul, Turkey

ÖZCAN, TÜLAY, And SERAP BAYSAL. "Textural attributes of white cheeses: correlation with instrumental and sensory measurements," International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018

ÖZCAN, TÜLAY And BAYSAL, SERAP. "Textural attributes of white cheeses: correlation with instrumental and sensory measurements." International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.158-163, 2018

ÖZCAN, T. And BAYSAL, S. (2018) . "Textural attributes of white cheeses: correlation with instrumental and sensory measurements." International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.158-163.

@conferencepaper{conferencepaper, author={TÜLAY ÖZCAN And author={SERAP BAYSAL}, title={Textural attributes of white cheeses: correlation with instrumental and sensory measurements}, congress name={International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={158-163} }