Sayar, E. Et Al. 2022. Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.3 .

Sayar, E., ŞENGÜL, M., & ÜRKEK, B., (2022). Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.3.

Sayar, Esra, Mustafa ŞENGÜL, And BAYRAM ÜRKEK. "Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.3, 2022

Sayar, Esra Et Al. "Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.3, 2022

Sayar, E. ŞENGÜL, M. And ÜRKEK, B. (2022) . "Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.3.

@article{article, author={Esra Sayar Et Al. }, title={Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}