ÇOMAK GÖÇER, E. M. Et Al. 2019. Physicochemıcal Propertes of Stirred Yogurt Produced Using Whey Protein, Inulin and Cream. 5th International Congress on Applied Biological Sciences , (Saraybosna, Bosnia And Herzegovina), 12.

ÇOMAK GÖÇER, E. M., ERGİN, F., & KÜÇÜKÇETİN, A., (2019). Physicochemıcal Propertes of Stirred Yogurt Produced Using Whey Protein, Inulin and Cream . 5th International Congress on Applied Biological Sciences (pp.12). Saraybosna, Bosnia And Herzegovina

ÇOMAK GÖÇER, EMİNE, FİRUZE ERGİN ZEREN, And AHMET KÜÇÜKÇETİN. "Physicochemıcal Propertes of Stirred Yogurt Produced Using Whey Protein, Inulin and Cream," 5th International Congress on Applied Biological Sciences, Saraybosna, Bosnia And Herzegovina, 2019

ÇOMAK GÖÇER, EMİNE M. Et Al. "Physicochemıcal Propertes of Stirred Yogurt Produced Using Whey Protein, Inulin and Cream." 5th International Congress on Applied Biological Sciences , Saraybosna, Bosnia And Herzegovina, pp.12, 2019

ÇOMAK GÖÇER, E. M. ERGİN, F. And KÜÇÜKÇETİN, A. (2019) . "Physicochemıcal Propertes of Stirred Yogurt Produced Using Whey Protein, Inulin and Cream." 5th International Congress on Applied Biological Sciences , Saraybosna, Bosnia And Herzegovina, p.12.

@conferencepaper{conferencepaper, author={EMİNE MİNE ÇOMAK GÖÇER Et Al. }, title={Physicochemıcal Propertes of Stirred Yogurt Produced Using Whey Protein, Inulin and Cream}, congress name={5th International Congress on Applied Biological Sciences}, city={Saraybosna}, country={Bosnia And Herzegovina}, year={2019}, pages={12} }