BAKIRCI, S. Et Al. 2017. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.1 , 180-187.

BAKIRCI, S., DAĞDEMİR, E., Boran, O. S., & HAYALOĞLU, A. A., (2017). The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.1, 180-187.

BAKIRCI, Sumeyra Et Al. "The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.1, 180-187, 2017

BAKIRCI, Sumeyra Et Al. "The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.1, pp.180-187, 2017

BAKIRCI, S. Et Al. (2017) . "The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.1, pp.180-187.

@article{article, author={Sumeyra BAKIRCI Et Al. }, title={The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={180-187} }