Sevinc-Demircan, B. And Ozturkoglu-Budak, Ş. 2023. Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics. Journal of Food Science and Technology , vol.60, no.10 , 2670-2680.

Sevinc-Demircan, B., & Ozturkoglu-Budak, Ş., (2023). Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics. Journal of Food Science and Technology , vol.60, no.10, 2670-2680.

Sevinc-Demircan, Busra, And ŞEBNEM BUDAK. "Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics," Journal of Food Science and Technology , vol.60, no.10, 2670-2680, 2023

Sevinc-Demircan, Busra And Ozturkoglu-Budak, ŞEBNEM. "Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics." Journal of Food Science and Technology , vol.60, no.10, pp.2670-2680, 2023

Sevinc-Demircan, B. And Ozturkoglu-Budak, Ş. (2023) . "Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics." Journal of Food Science and Technology , vol.60, no.10, pp.2670-2680.

@article{article, author={Busra Sevinc-Demircan And author={ŞEBNEM BUDAK}, title={Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics}, journal={Journal of Food Science and Technology}, year=2023, pages={2670-2680} }