Aydınol Sönmez, P. And Özcan, T. 2022. Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides. FOOD SCIENCE AND TECHNOLOGY , vol.42 .

Aydınol Sönmez, P., & Özcan, T., (2022). Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides. FOOD SCIENCE AND TECHNOLOGY , vol.42.

Aydınol Sönmez, PINAR, And TÜLAY ÖZCAN. "Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides," FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022

Aydınol Sönmez, PINAR A. And Özcan, TÜLAY. "Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides." FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022

Aydınol Sönmez, P. And Özcan, T. (2022) . "Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides." FOOD SCIENCE AND TECHNOLOGY , vol.42.

@article{article, author={PINAR AYDINOL SÖNMEZ And author={TÜLAY ÖZCAN}, title={Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2022}