Ketenoğlu, O. Et Al. 2018. Evaluating Textural Effects of Different Hydrocolloids in “Cezerye” Prepared from Quince and Cornelian Cherry Fruit. The International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 168.

Ketenoğlu, O., Üçüncüoğlu, D., & Ercoşkun, H., (2018). Evaluating Textural Effects of Different Hydrocolloids in “Cezerye” Prepared from Quince and Cornelian Cherry Fruit . The International Symposium on Food Rheology and Texture (pp.168). İstanbul, Turkey

Ketenoğlu, ONUR, Didar Üçüncüoğlu, And Hüdayi Ercoşkun. "Evaluating Textural Effects of Different Hydrocolloids in “Cezerye” Prepared from Quince and Cornelian Cherry Fruit," The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018

Ketenoğlu, ONUR Et Al. "Evaluating Textural Effects of Different Hydrocolloids in “Cezerye” Prepared from Quince and Cornelian Cherry Fruit." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.168, 2018

Ketenoğlu, O. Üçüncüoğlu, D. And Ercoşkun, H. (2018) . "Evaluating Textural Effects of Different Hydrocolloids in “Cezerye” Prepared from Quince and Cornelian Cherry Fruit." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, p.168.

@conferencepaper{conferencepaper, author={ONUR KETENOĞLU Et Al. }, title={Evaluating Textural Effects of Different Hydrocolloids in “Cezerye” Prepared from Quince and Cornelian Cherry Fruit}, congress name={The International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={168} }