ERGİN, F. Et Al. 2016. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT AS INFLUENCED BY ADDITION OF WHEY PROTEIN CONCENTRATE AND WHEY POWDER. 12th International conference of food physicists , (Debrecen, Hungary), 39.

ERGİN, F., YALÇIN, S., ÇOMAK GÖÇER, E. M., DEMİR, M., & KÜÇÜKÇETİN, A., (2016). PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT AS INFLUENCED BY ADDITION OF WHEY PROTEIN CONCENTRATE AND WHEY POWDER . 12th International conference of food physicists (pp.39). Debrecen, Hungary

ERGİN, FİRUZE Et Al. "PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT AS INFLUENCED BY ADDITION OF WHEY PROTEIN CONCENTRATE AND WHEY POWDER," 12th International conference of food physicists, Debrecen, Hungary, 2016

ERGİN, FİRUZE E. Et Al. "PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT AS INFLUENCED BY ADDITION OF WHEY PROTEIN CONCENTRATE AND WHEY POWDER." 12th International conference of food physicists , Debrecen, Hungary, pp.39, 2016

ERGİN, F. Et Al. (2016) . "PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT AS INFLUENCED BY ADDITION OF WHEY PROTEIN CONCENTRATE AND WHEY POWDER." 12th International conference of food physicists , Debrecen, Hungary, p.39.

@conferencepaper{conferencepaper, author={FİRUZE ERGİN ZEREN Et Al. }, title={PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT AS INFLUENCED BY ADDITION OF WHEY PROTEIN CONCENTRATE AND WHEY POWDER}, congress name={12th International conference of food physicists}, city={Debrecen}, country={Hungary}, year={2016}, pages={39} }