Terzioğlu, M. E. Et Al. 2023. Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties. INTERNATIONAL DAIRY JOURNAL , vol.146 , 105749.

Terzioğlu, M. E., Bakırcı, İ., Öz, E., Brennan, C. S., Huppertz, T., Amarowicz, R., ... Khan, M. R.(2023). Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties. INTERNATIONAL DAIRY JOURNAL , vol.146, 105749.

Terzioğlu, Murat Et Al. "Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties," INTERNATIONAL DAIRY JOURNAL , vol.146, 105749, 2023

Terzioğlu, Murat E. Et Al. "Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties." INTERNATIONAL DAIRY JOURNAL , vol.146, pp.105749, 2023

Terzioğlu, M. E. Et Al. (2023) . "Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties." INTERNATIONAL DAIRY JOURNAL , vol.146, p.105749.

@article{article, author={Murat Emre TERZİOĞLU Et Al. }, title={Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2023, pages={105749} }