M. ŞENGÜL 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 , 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} }