Aktaş, H. Et Al. 2022. Probiotic and technological properties of isolates from homemade and industrial yoghurts. JOURNAL OF FOOD PROCESSING AND PRESERVATION , no.e17135 , 1-12.

Aktaş, H., Yıldız, S., & Çetin, B., (2022). Probiotic and technological properties of isolates from homemade and industrial yoghurts. JOURNAL OF FOOD PROCESSING AND PRESERVATION , no.e17135, 1-12.

Aktaş, Haktan, Seda Yıldız, And Bülent ÇETİN. "Probiotic and technological properties of isolates from homemade and industrial yoghurts," JOURNAL OF FOOD PROCESSING AND PRESERVATION , no.e17135, 1-12, 2022

Aktaş, Haktan Et Al. "Probiotic and technological properties of isolates from homemade and industrial yoghurts." JOURNAL OF FOOD PROCESSING AND PRESERVATION , no.e17135, pp.1-12, 2022

Aktaş, H. Yıldız, S. And Çetin, B. (2022) . "Probiotic and technological properties of isolates from homemade and industrial yoghurts." JOURNAL OF FOOD PROCESSING AND PRESERVATION , no.e17135, pp.1-12.

@article{article, author={Haktan AKTAŞ Et Al. }, title={Probiotic and technological properties of isolates from homemade and industrial yoghurts}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022, pages={1-12} }