Altuntas, S. And KORUKLUOĞLU, M. 2019. The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik". MLJEKARSTVO , vol.69, no.3 , 193-205.

Altuntas, S., & KORUKLUOĞLU, M., (2019). The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik". MLJEKARSTVO , vol.69, no.3, 193-205.

Altuntas, Seda, And MİHRİBAN KORUKLUOĞLU. "The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"," MLJEKARSTVO , vol.69, no.3, 193-205, 2019

Altuntas, Seda And KORUKLUOĞLU, MİHRİBAN. "The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"." MLJEKARSTVO , vol.69, no.3, pp.193-205, 2019

Altuntas, S. And KORUKLUOĞLU, M. (2019) . "The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"." MLJEKARSTVO , vol.69, no.3, pp.193-205.

@article{article, author={Seda Altuntas And author={MİHRİBAN KORUKLUOĞLU}, title={The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"}, journal={MLJEKARSTVO}, year=2019, pages={193-205} }