Taşdemir, Y. And Gölge, E. 2023. Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt. ITALIAN JOURNAL OF FOOD SCIENCE , vol.35, no.3 , 155-163.

Taşdemir, Y., & Gölge, E., (2023). Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt. ITALIAN JOURNAL OF FOOD SCIENCE , vol.35, no.3, 155-163.

Taşdemir, Yasemin, And EVREN GÖLGE. "Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt," ITALIAN JOURNAL OF FOOD SCIENCE , vol.35, no.3, 155-163, 2023

Taşdemir, Yasemin And Gölge, EVREN. "Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt." ITALIAN JOURNAL OF FOOD SCIENCE , vol.35, no.3, pp.155-163, 2023

Taşdemir, Y. And Gölge, E. (2023) . "Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt." ITALIAN JOURNAL OF FOOD SCIENCE , vol.35, no.3, pp.155-163.

@article{article, author={Yasemin Taşdemir And author={EVREN GÖLGE}, title={Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt}, journal={ITALIAN JOURNAL OF FOOD SCIENCE}, year=2023, pages={155-163} }