TOPDAŞ, E. F. Et Al. 2016. Applicability of Prickly Pear (Opuntia Ficus- İndica) Fruit In Ice Cream: Investigation of Some Physical Chemical Rheological and Sensorial PropertieS. 2nd Congress of Food Structure and Design , (Antalya, Turkey), 1.

TOPDAŞ, E. F., DAĞDEMİR, E., & ŞENGÜL, M., (2016). Applicability of Prickly Pear (Opuntia Ficus- İndica) Fruit In Ice Cream: Investigation of Some Physical Chemical Rheological and Sensorial PropertieS . 2nd Congress of Food Structure and Design (pp.1). Antalya, Turkey

TOPDAŞ, Elif, Elif DAĞDEMİR, And Memnune ŞENGÜL. "Applicability of Prickly Pear (Opuntia Ficus- İndica) Fruit In Ice Cream: Investigation of Some Physical Chemical Rheological and Sensorial PropertieS," 2nd Congress of Food Structure and Design, Antalya, Turkey, 2016

TOPDAŞ, Elif F. Et Al. "Applicability of Prickly Pear (Opuntia Ficus- İndica) Fruit In Ice Cream: Investigation of Some Physical Chemical Rheological and Sensorial PropertieS." 2nd Congress of Food Structure and Design , Antalya, Turkey, pp.1, 2016

TOPDAŞ, E. F. DAĞDEMİR, E. And ŞENGÜL, M. (2016) . "Applicability of Prickly Pear (Opuntia Ficus- İndica) Fruit In Ice Cream: Investigation of Some Physical Chemical Rheological and Sensorial PropertieS." 2nd Congress of Food Structure and Design , Antalya, Turkey, p.1.

@conferencepaper{conferencepaper, author={Elif Feyza TOPDAŞ Et Al. }, title={Applicability of Prickly Pear (Opuntia Ficus- İndica) Fruit In Ice Cream: Investigation of Some Physical Chemical Rheological and Sensorial PropertieS}, congress name={2nd Congress of Food Structure and Design}, city={Antalya}, country={Turkey}, year={2016}, pages={1} }