Delikanlı Kıyak, B. And Özcan, T. 2017. Improving the Textural Properties of Yogurt Fortified with Milk Proteins. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5 .

Delikanlı Kıyak, B., & Özcan, T., (2017). Improving the Textural Properties of Yogurt Fortified with Milk Proteins. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5.

Delikanlı Kıyak, BERRAK, And TÜLAY ÖZCAN. "Improving the Textural Properties of Yogurt Fortified with Milk Proteins," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5, 2017

Delikanlı Kıyak, BERRAK D. And Özcan, TÜLAY. "Improving the Textural Properties of Yogurt Fortified with Milk Proteins." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5, 2017

Delikanlı Kıyak, B. And Özcan, T. (2017) . "Improving the Textural Properties of Yogurt Fortified with Milk Proteins." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5.

@article{article, author={BERRAK DELİKANLI KIYAK And author={TÜLAY ÖZCAN}, title={Improving the Textural Properties of Yogurt Fortified with Milk Proteins}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2017}