O. Gun And N. Isikli, "Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.3, pp.352-358, 2007
Gun, O. And Isikli, N. 2007. Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.3 , 352-358.
Gun, O., & Isikli, N., (2007). Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.3, 352-358.
Gun, Ozlem, And NURSEL DEVELİ IŞIKLI. "Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.3, 352-358, 2007
Gun, Ozlem And Isikli, NURSEL D. . "Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.3, pp.352-358, 2007
Gun, O. And Isikli, N. (2007) . "Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.3, pp.352-358.
@article{article, author={Ozlem Gun And author={NURSEL DEVELİ IŞIKLI}, title={Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2007, pages={352-358} }