Şengül, M. Et Al. 2018. RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR. The International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 46-50.

Şengül, M., Topdaş, E. F., Ertugay, M. F., & Dağdemir, E., (2018). RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR . The International Symposium on Food Rheology and Texture (pp.46-50). İstanbul, Turkey

Şengül, Memnune Et Al. "RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR," The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018

Şengül, Memnune Et Al. "RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.46-50, 2018

Şengül, M. Et Al. (2018) . "RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.46-50.

@conferencepaper{conferencepaper, author={Memnune ŞENGÜL Et Al. }, title={RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR}, congress name={The International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={46-50} }