YÜCEER, M. And CANER, C. 2018. Rheological Characterization of Protease Treated Liquid Egg White. The International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 131-138.

YÜCEER, M., & CANER, C., (2018). Rheological Characterization of Protease Treated Liquid Egg White . The International Symposium on Food Rheology and Texture (pp.131-138). İstanbul, Turkey

YÜCEER, MUHAMMED, And CENGİZ CANER. "Rheological Characterization of Protease Treated Liquid Egg White," The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018

YÜCEER, MUHAMMED And CANER, CENGİZ. "Rheological Characterization of Protease Treated Liquid Egg White." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.131-138, 2018

YÜCEER, M. And CANER, C. (2018) . "Rheological Characterization of Protease Treated Liquid Egg White." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.131-138.

@conferencepaper{conferencepaper, author={MUHAMMED YÜCEER And author={CENGİZ CANER}, title={Rheological Characterization of Protease Treated Liquid Egg White}, congress name={The International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={131-138} }