Yuksel, A. Et Al. 2015. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.12 , 8023-8031.

Yuksel, A., Şat, İ. G., & Yüksel, M., (2015). The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.12, 8023-8031.

Yuksel, Arzu, İhsan Güngör ŞAT, And Mehmet YÜKSEL. "The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.12, 8023-8031, 2015

Yuksel, Arzu K. Et Al. "The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.12, pp.8023-8031, 2015

Yuksel, A. Şat, İ. G. And Yüksel, M. (2015) . "The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.12, pp.8023-8031.

@article{article, author={Arzu KAVAZ YÜKSEL Et Al. }, title={The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2015, pages={8023-8031} }