Ergin Zeren, F. And Küçükçetin, A. 2022. Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.8, no.29 , 1-7.

Ergin Zeren, F., & Küçükçetin, A., (2022). Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.8, no.29, 1-7.

Ergin Zeren, FİRUZE, And AHMET KÜÇÜKÇETİN. "Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.8, no.29, 1-7, 2022

Ergin Zeren, FİRUZE E. And Küçükçetin, AHMET. "Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.8, no.29, pp.1-7, 2022

Ergin Zeren, F. And Küçükçetin, A. (2022) . "Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.8, no.29, pp.1-7.

@article{article, author={FİRUZE ERGİN ZEREN And author={AHMET KÜÇÜKÇETİN}, title={Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2022, pages={1-7} }