Şanlı, T. Et Al. 2014. The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2 , 237-245.

Şanlı, T., Senel, E., Sezgin, E., & Benli, M., (2014). The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2, 237-245.

Şanlı, TUBA Et Al. "The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2, 237-245, 2014

Şanlı, TUBA Et Al. "The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2, pp.237-245, 2014

Şanlı, T. Et Al. (2014) . "The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2, pp.237-245.

@article{article, author={TUBA ŞANLI Et Al. }, title={The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2014, pages={237-245} }