P. AYDINOL SÖNMEZ And T. ÖZCAN, "Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides," FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022
AYDINOL 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 .
AYDINOL 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.
AYDINOL 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
AYDINOL 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
AYDINOL 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}