Kocabaş, H. Et Al. 2022. Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran. International Dairy Journal , vol.129 .

Kocabaş, H., ERGİN ZEREN, F., Aktar, T., & KÜÇÜKÇETİN, A., (2022). Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran. International Dairy Journal , vol.129.

Kocabaş, Handan Et Al. "Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran," International Dairy Journal , vol.129, 2022

Kocabaş, Handan Et Al. "Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran." International Dairy Journal , vol.129, 2022

Kocabaş, H. Et Al. (2022) . "Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran." International Dairy Journal , vol.129.

@article{article, author={Handan Kocabaş Et Al. }, title={Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran}, journal={International Dairy Journal}, year=2022}