B. DELİKANLI KIYAK And T. ÖZCAN, "Improving the Textural Properties of Yogurt Fortified with Milk Proteins," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5, 2017
DELİKANLI KIYAK, 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 .
DELİKANLI KIYAK, B., & ÖZCAN, T., (2017). Improving the Textural Properties of Yogurt Fortified with Milk Proteins. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5.
DELİKANLI KIYAK, 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
DELİKANLI KIYAK, 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
DELİKANLI KIYAK, 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}