Ozer, B. Et Al. 1997. Rheological characteristics of labneh (concentrated yoghurt) produced by various concentration techniques. IDF Symposium on the Texture of Fermented Milk Products and Dairy Desserts , (Vicenza, Italy), 181-185.

Ozer, B., Robinson, R., Grandison, A., & Bell, A., (1997). Rheological characteristics of labneh (concentrated yoghurt) produced by various concentration techniques . IDF Symposium on the Texture of Fermented Milk Products and Dairy Desserts (pp.181-185). Vicenza, Italy

Ozer, HAMDİ Et Al. "Rheological characteristics of labneh (concentrated yoghurt) produced by various concentration techniques," IDF Symposium on the Texture of Fermented Milk Products and Dairy Desserts, Vicenza, Italy, 1997

Ozer, HAMDİ B. Et Al. "Rheological characteristics of labneh (concentrated yoghurt) produced by various concentration techniques." IDF Symposium on the Texture of Fermented Milk Products and Dairy Desserts , Vicenza, Italy, pp.181-185, 1997

Ozer, B. Et Al. (1997) . "Rheological characteristics of labneh (concentrated yoghurt) produced by various concentration techniques." IDF Symposium on the Texture of Fermented Milk Products and Dairy Desserts , Vicenza, Italy, pp.181-185.

@conferencepaper{conferencepaper, author={HAMDİ BARBAROS ÖZER Et Al. }, title={Rheological characteristics of labneh (concentrated yoghurt) produced by various concentration techniques}, congress name={IDF Symposium on the Texture of Fermented Milk Products and Dairy Desserts}, city={Vicenza}, country={Italy}, year={1997}, pages={181-185} }