ŞANLI, T. Et Al. 2013. The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4 , 535-542.

ŞANLI, T., Gursel, A., Sanli, E., Acar, E., & BENLİ, M., (2013). The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4, 535-542.

ŞANLI, TUBA Et Al. "The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4, 535-542, 2013

ŞANLI, TUBA Et Al. "The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4, pp.535-542, 2013

ŞANLI, T. Et Al. (2013) . "The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4, pp.535-542.

@article{article, author={TUBA ŞANLI Et Al. }, title={The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2013, pages={535-542} }