ŞENGÜL, M. Et Al. 2012. The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.3 , 429-436.

ŞENGÜL, M., ERKAYA, T., ŞENGÜL, M., & Yildiz, H., (2012). The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.3, 429-436.

ŞENGÜL, Memnune Et Al. "The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.3, 429-436, 2012

ŞENGÜL, Memnune Et Al. "The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.3, pp.429-436, 2012

ŞENGÜL, M. Et Al. (2012) . "The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.3, pp.429-436.

@article{article, author={Memnune ŞENGÜL Et Al. }, title={The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2012, pages={429-436} }