Öztürk-Yalçın, F. Et Al. 2024. Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.). Food Science and Nutrition , vol.12, no.10 , 7358-7369.

Öztürk-Yalçın, F., Ürkek, B., & Şengül, M., (2024). Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.). Food Science and Nutrition , vol.12, no.10, 7358-7369.

Öztürk-Yalçın, Feyza, Bayram Ürkek, And Mustafa ŞENGÜL. "Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)," Food Science and Nutrition , vol.12, no.10, 7358-7369, 2024

Öztürk-Yalçın, Feyza Et Al. "Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)." Food Science and Nutrition , vol.12, no.10, pp.7358-7369, 2024

Öztürk-Yalçın, F. Ürkek, B. And Şengül, M. (2024) . "Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)." Food Science and Nutrition , vol.12, no.10, pp.7358-7369.

@article{article, author={Feyza Öztürk-Yalçın Et Al. }, title={Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)}, journal={Food Science and Nutrition}, year=2024, pages={7358-7369} }