Sözeri Atik, D. Et Al. 2023. Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts. International Dairy Journal , vol.138 .

Sözeri Atik, D., Öztürk, H. İ., Akın, N., & ÖZER, H. B., (2023). Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts. International Dairy Journal , vol.138.

Sözeri Atik, Didem Et Al. "Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts," International Dairy Journal , vol.138, 2023

Sözeri Atik, Didem S. Et Al. "Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts." International Dairy Journal , vol.138, 2023

Sözeri Atik, D. Et Al. (2023) . "Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts." International Dairy Journal , vol.138.

@article{article, author={Didem Sözeri Atik Et Al. }, title={Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts}, journal={International Dairy Journal}, year=2023}