DEDE, S. Et Al. 2018. The Effects of Whey Adding into Cow, Sheep and Goat Milk on Rheological Properties of Kefir. The International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 85-90.

DEDE, S., ALTAY, F., DURSUN, A., ÖZKAN, D., & GÜLER, Z., (2018). The Effects of Whey Adding into Cow, Sheep and Goat Milk on Rheological Properties of Kefir . The International Symposium on Food Rheology and Texture (pp.85-90). İstanbul, Turkey

DEDE, SERCAN Et Al. "The Effects of Whey Adding into Cow, Sheep and Goat Milk on Rheological Properties of Kefir," The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018

DEDE, SERCAN Et Al. "The Effects of Whey Adding into Cow, Sheep and Goat Milk on Rheological Properties of Kefir." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.85-90, 2018

DEDE, S. Et Al. (2018) . "The Effects of Whey Adding into Cow, Sheep and Goat Milk on Rheological Properties of Kefir." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.85-90.

@conferencepaper{conferencepaper, author={SERCAN DEDE Et Al. }, title={The Effects of Whey Adding into Cow, Sheep and Goat Milk on Rheological Properties of Kefir}, congress name={The International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={85-90} }