Terzioğlu, M. E. And Bakırcı, İ. 2024. Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.20, no.1 , 37-50.

Terzioğlu, M. E., & Bakırcı, İ., (2024). Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.20, no.1, 37-50.

Terzioğlu, Murat, And İhsan BAKIRCI. "Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.20, no.1, 37-50, 2024

Terzioğlu, Murat E. And Bakırcı, İhsan. "Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.20, no.1, pp.37-50, 2024

Terzioğlu, M. E. And Bakırcı, İ. (2024) . "Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.20, no.1, pp.37-50.

@article{article, author={Murat Emre TERZİOĞLU And author={İhsan BAKIRCI}, title={Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2024, pages={37-50} }