GÖKSEL SARAÇ, M. And DOĞAN, M. 2016. Rheological Behavior of Tomato Ketchup The Effect Stone Pear Dietary Fiber Concentration and Temperature. The XVIIth International Congress on Rheology (ICR2016) .

GÖKSEL SARAÇ, M., & DOĞAN, M., (2016). Rheological Behavior of Tomato Ketchup The Effect Stone Pear Dietary Fiber Concentration and Temperature . The XVIIth International Congress on Rheology (ICR2016)

GÖKSEL SARAÇ, MERYEM, And MAHMUT DOĞAN. "Rheological Behavior of Tomato Ketchup The Effect Stone Pear Dietary Fiber Concentration and Temperature," The XVIIth International Congress on Rheology (ICR2016), 2016

GÖKSEL SARAÇ, MERYEM G. And DOĞAN, MAHMUT. "Rheological Behavior of Tomato Ketchup The Effect Stone Pear Dietary Fiber Concentration and Temperature." The XVIIth International Congress on Rheology (ICR2016) , 2016

GÖKSEL SARAÇ, M. And DOĞAN, M. (2016) . "Rheological Behavior of Tomato Ketchup The Effect Stone Pear Dietary Fiber Concentration and Temperature." The XVIIth International Congress on Rheology (ICR2016) .

@conferencepaper{conferencepaper, author={MERYEM GÖKSEL SARAÇ And author={MAHMUT DOĞAN}, title={Rheological Behavior of Tomato Ketchup The Effect Stone Pear Dietary Fiber Concentration and Temperature}, congress name={The XVIIth International Congress on Rheology (ICR2016)}, city={}, country={}, year={2016}}