Kucukcetin, A. 2008. Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt. FOOD RESEARCH INTERNATIONAL , vol.41, no.2 , 165-171.

Kucukcetin, A., (2008). Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt. FOOD RESEARCH INTERNATIONAL , vol.41, no.2, 165-171.

Kucukcetin, AHMET. "Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt," FOOD RESEARCH INTERNATIONAL , vol.41, no.2, 165-171, 2008

Kucukcetin, AHMET. "Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt." FOOD RESEARCH INTERNATIONAL , vol.41, no.2, pp.165-171, 2008

Kucukcetin, A. (2008) . "Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt." FOOD RESEARCH INTERNATIONAL , vol.41, no.2, pp.165-171.

@article{article, author={AHMET KÜÇÜKÇETİN}, title={Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt}, journal={FOOD RESEARCH INTERNATIONAL}, year=2008, pages={165-171} }