Açu, M. Et Al. 2020. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk. Ciencia E Tecnologia De Alimentos , vol.1, no.1 , 1-2.

Açu, M., Kınık, Ö., & Yerlikaya, O., (2020). Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk. Ciencia E Tecnologia De Alimentos , vol.1, no.1, 1-2.

Açu, Merve, ÖZER KINIK, And OKTAY YERLİKAYA. "Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk," Ciencia E Tecnologia De Alimentos , vol.1, no.1, 1-2, 2020

Açu, Merve Et Al. "Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk." Ciencia E Tecnologia De Alimentos , vol.1, no.1, pp.1-2, 2020

Açu, M. Kınık, Ö. And Yerlikaya, O. (2020) . "Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk." Ciencia E Tecnologia De Alimentos , vol.1, no.1, pp.1-2.

@article{article, author={Merve Açu Et Al. }, title={Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk}, journal={Ciencia E Tecnologia De Alimentos}, year=2020, pages={1-2} }