N. Okutan Et Al. , "Rheology of Zile Pekmezi: from liquid to the 3D structure," The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , Saraybosna, Bosnia And Herzegovina, pp.1, 2015
Okutan, N. Et Al. 2015. Rheology of Zile Pekmezi: from liquid to the 3D structure. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , (Saraybosna, Bosnia And Herzegovina), 1.
Okutan, N., Celep, B., & Altay, F., (2015). Rheology of Zile Pekmezi: from liquid to the 3D structure . The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus (pp.1). Saraybosna, Bosnia And Herzegovina
Okutan, Nagihan, Burcu Celep, And Filiz Altay. "Rheology of Zile Pekmezi: from liquid to the 3D structure," The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina, 2015
Okutan, Nagihan Et Al. "Rheology of Zile Pekmezi: from liquid to the 3D structure." The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , Saraybosna, Bosnia And Herzegovina, pp.1, 2015
Okutan, N. Celep, B. And Altay, F. (2015) . "Rheology of Zile Pekmezi: from liquid to the 3D structure." The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , Saraybosna, Bosnia And Herzegovina, p.1.
@conferencepaper{conferencepaper, author={Nagihan Okutan Et Al. }, title={Rheology of Zile Pekmezi: from liquid to the 3D structure}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Saraybosna}, country={Bosnia And Herzegovina}, year={2015}, pages={1} }