Yilsay, T. Et Al. 2006. The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.222 , 171-175.

Yilsay, T., Yilmaz, L., & Bayizit, A., (2006). The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.222, 171-175.

Yilsay, TÜLAY, L Yilmaz, And ARZU AKPINAR BAYİZİT. "The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.222, 171-175, 2006

Yilsay, TÜLAY Et Al. "The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.222, pp.171-175, 2006

Yilsay, T. Yilmaz, L. And Bayizit, A. (2006) . "The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.222, pp.171-175.

@article{article, author={TÜLAY ÖZCAN Et Al. }, title={The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2006, pages={171-175} }