Kavaz Yüksel, A. And Yüksel, M. 2020. Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.16 .

Kavaz Yüksel, A., & Yüksel, M., (2020). Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.16.

Kavaz Yüksel, Arzu, And Mehmet YÜKSEL. "Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.16, 2020

Kavaz Yüksel, Arzu K. And Yüksel, Mehmet. "Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.16, 2020

Kavaz Yüksel, A. And Yüksel, M. (2020) . "Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.16.

@article{article, author={Arzu KAVAZ YÜKSEL And author={Mehmet YÜKSEL}, title={Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2020}