Akal, C. Et Al. 2022. Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production. FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.60, no.2 , 253-265.

Akal, C., Kocak, C., Kanca, N., & Ozer, B., (2022). Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production. FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.60, no.2, 253-265.

Akal, HAVVA Et Al. "Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production," FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.60, no.2, 253-265, 2022

Akal, HAVVA C. Et Al. "Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production." FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.60, no.2, pp.253-265, 2022

Akal, C. Et Al. (2022) . "Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production." FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.60, no.2, pp.253-265.

@article{article, author={HAVVA CEREN AKAL DEMİRDÖĞEN Et Al. }, title={Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production}, journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY}, year=2022, pages={253-265} }