DOĞAN, M. Et Al. 2011. Steady, dynamic and creep analysis of cheese spread: Effect of different temperatures. IbeReo2011, Rheology Trends: from nano to macro systems , (Lizbon, Portugal), 15.

DOĞAN, M., TATLISU, N. B., & TOKER, Ö. S., (2011). Steady, dynamic and creep analysis of cheese spread: Effect of different temperatures . IbeReo2011, Rheology Trends: from nano to macro systems (pp.15). Lizbon, Portugal

DOĞAN, MAHMUT, NEVRUZ BERNA TATLISU, And ÖMER SAİD TOKER. "Steady, dynamic and creep analysis of cheese spread: Effect of different temperatures," IbeReo2011, Rheology Trends: from nano to macro systems, Lizbon, Portugal, 2011

DOĞAN, MAHMUT Et Al. "Steady, dynamic and creep analysis of cheese spread: Effect of different temperatures." IbeReo2011, Rheology Trends: from nano to macro systems , Lizbon, Portugal, pp.15, 2011

DOĞAN, M. TATLISU, N. B. And TOKER, Ö. S. (2011) . "Steady, dynamic and creep analysis of cheese spread: Effect of different temperatures." IbeReo2011, Rheology Trends: from nano to macro systems , Lizbon, Portugal, p.15.

@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={Steady, dynamic and creep analysis of cheese spread: Effect of different temperatures}, congress name={IbeReo2011, Rheology Trends: from nano to macro systems}, city={Lizbon}, country={Portugal}, year={2011}, pages={15} }