YERLİKAYA, O. Et Al. 2020. Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties. International Journal of Dairy Technology , vol.73, no.2 , 392-402.

YERLİKAYA, O., AKPINAR, A., Saygili, D., & KARAGÖZLÜ, N., (2020). Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties. International Journal of Dairy Technology , vol.73, no.2, 392-402.

YERLİKAYA, OKTAY Et Al. "Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties," International Journal of Dairy Technology , vol.73, no.2, 392-402, 2020

YERLİKAYA, OKTAY Et Al. "Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties." International Journal of Dairy Technology , vol.73, no.2, pp.392-402, 2020

YERLİKAYA, O. Et Al. (2020) . "Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties." International Journal of Dairy Technology , vol.73, no.2, pp.392-402.

@article{article, author={OKTAY YERLİKAYA Et Al. }, title={Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties}, journal={International Journal of Dairy Technology}, year=2020, pages={392-402} }