ÖZCAN, T. 2013. Determination of yogurt quality by using rheological and textural parameters. 2nd International Conference on Nutrition and Food Sciences -ICNFS, Nutrition and Food Science II , (Moskva, Russia), 118-122.

ÖZCAN, T., (2013). Determination of yogurt quality by using rheological and textural parameters . 2nd International Conference on Nutrition and Food Sciences -ICNFS, Nutrition and Food Science II (pp.118-122). Moskva, Russia

ÖZCAN, TÜLAY. "Determination of yogurt quality by using rheological and textural parameters," 2nd International Conference on Nutrition and Food Sciences -ICNFS, Nutrition and Food Science II, Moskva, Russia, 2013

ÖZCAN, TÜLAY. "Determination of yogurt quality by using rheological and textural parameters." 2nd International Conference on Nutrition and Food Sciences -ICNFS, Nutrition and Food Science II , Moskva, Russia, 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 -ICNFS, Nutrition and Food Science II , Moskva, Russia, pp.118-122.

@conferencepaper{conferencepaper, author={TÜLAY ÖZCAN}, title={Determination of yogurt quality by using rheological and textural parameters}, congress name={2nd International Conference on Nutrition and Food Sciences -ICNFS, Nutrition and Food Science II}, city={Moskva}, country={Russia}, year={2013}, pages={118-122} }