O. Gul Et Al. , "Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, pp.73-80, 2018
Gul, O. Et Al. 2018. Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71 , 73-80.
Gul, O., ATALAR, İ., Mortaş, M., & Dervisoglu, M., (2018). Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, 73-80.
Gul, Osman Et Al. "Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, 73-80, 2018
Gul, Osman Et Al. "Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, pp.73-80, 2018
Gul, O. Et Al. (2018) . "Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, pp.73-80.
@article{article, author={Osman Gul Et Al. }, title={Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2018, pages={73-80} }