ŞANLI, T. Et Al. 2013. Sensory rheological and microstructural properties of the Turkish drinking yoghurt Ayran The effects of using transglutaminase EPS producing starter culture and carboxymethyl cellulose. 8th NIZO Dairy Conference, Papendal, THE NETHERLANDS , (Netherlands).

ŞANLI, T., ŞENEL, E., & BENLİ, M., (2013). Sensory rheological and microstructural properties of the Turkish drinking yoghurt Ayran The effects of using transglutaminase EPS producing starter culture and carboxymethyl cellulose . 8th NIZO Dairy Conference, Papendal, THE NETHERLANDS, Netherlands

ŞANLI, TUBA, EBRU ŞENEL ÖZKAN, And MEHLİKA BENLİ. "Sensory rheological and microstructural properties of the Turkish drinking yoghurt Ayran The effects of using transglutaminase EPS producing starter culture and carboxymethyl cellulose," 8th NIZO Dairy Conference, Papendal, THE NETHERLANDS, Netherlands, 2013

ŞANLI, TUBA Et Al. "Sensory rheological and microstructural properties of the Turkish drinking yoghurt Ayran The effects of using transglutaminase EPS producing starter culture and carboxymethyl cellulose." 8th NIZO Dairy Conference, Papendal, THE NETHERLANDS , Netherlands, 2013

ŞANLI, T. ŞENEL, E. And BENLİ, M. (2013) . "Sensory rheological and microstructural properties of the Turkish drinking yoghurt Ayran The effects of using transglutaminase EPS producing starter culture and carboxymethyl cellulose." 8th NIZO Dairy Conference, Papendal, THE NETHERLANDS , Netherlands.

@conferencepaper{conferencepaper, author={TUBA ŞANLI Et Al. }, title={Sensory rheological and microstructural properties of the Turkish drinking yoghurt Ayran The effects of using transglutaminase EPS producing starter culture and carboxymethyl cellulose}, congress name={8th NIZO Dairy Conference, Papendal, THE NETHERLANDS}, city={}, country={Netherlands}, year={2013}}