Merve, A. L. Et Al. 2020. Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.73, no.3 , 578-584.

Merve, A. L., ERSÖZ, F., Özaktaş, T., Turkanoglu-Ozcelik, A., & KÜÇÜKÇETİN, A., (2020). Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.73, no.3, 578-584.

Merve, A. Et Al. "Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.73, no.3, 578-584, 2020

Merve, A. L. Et Al. "Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.73, no.3, pp.578-584, 2020

Merve, A. L. Et Al. (2020) . "Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.73, no.3, pp.578-584.

@article{article, author={A. L. Merve Et Al. }, title={Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2020, pages={578-584} }