Aktaş, H. And Çetin, B. 2024. Effects of novel autochthonous starter cultures on quality characteristics of yoghurt. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11 , 1-10.

Aktaş, H., & Çetin, B., (2024). Effects of novel autochthonous starter cultures on quality characteristics of yoghurt. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, 1-10.

Aktaş, Haktan, And Bülent ÇETİN. "Effects of novel autochthonous starter cultures on quality characteristics of yoghurt," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, 1-10, 2024

Aktaş, Haktan And Çetin, Bülent. "Effects of novel autochthonous starter cultures on quality characteristics of yoghurt." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, pp.1-10, 2024

Aktaş, H. And Çetin, B. (2024) . "Effects of novel autochthonous starter cultures on quality characteristics of yoghurt." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.11, pp.1-10.

@article{article, author={Haktan AKTAŞ And author={Bülent ÇETİN}, title={Effects of novel autochthonous starter cultures on quality characteristics of yoghurt}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2024, pages={1-10} }