Aktaş, A. B. 2023. Oxidative stability of yogurts fortified with lyophilized purslane throughout storage. The Journal of Raw Materials to Processed Foods , vol.4, no.1 , 40-46.

Aktaş, A. B., (2023). Oxidative stability of yogurts fortified with lyophilized purslane throughout storage. The Journal of Raw Materials to Processed Foods , vol.4, no.1, 40-46.

Aktaş, AYŞE. "Oxidative stability of yogurts fortified with lyophilized purslane throughout storage," The Journal of Raw Materials to Processed Foods , vol.4, no.1, 40-46, 2023

Aktaş, AYŞE B. . "Oxidative stability of yogurts fortified with lyophilized purslane throughout storage." The Journal of Raw Materials to Processed Foods , vol.4, no.1, pp.40-46, 2023

Aktaş, A. B. (2023) . "Oxidative stability of yogurts fortified with lyophilized purslane throughout storage." The Journal of Raw Materials to Processed Foods , vol.4, no.1, pp.40-46.

@article{article, author={AYŞE BURCU AKTAŞ}, title={Oxidative stability of yogurts fortified with lyophilized purslane throughout storage}, journal={The Journal of Raw Materials to Processed Foods}, year=2023, pages={40-46} }