HAYTA, M. Et Al. 2001. The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage. European Food Research and Technology , vol.213, no.4-5 , 335-337.

HAYTA, M., Alpaslan, M., & KÖSE, E., (2001). The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage. European Food Research and Technology , vol.213, no.4-5, 335-337.

HAYTA, MEHMET, M. Alpaslan, And ERGÜN KÖSE. "The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage," European Food Research and Technology , vol.213, no.4-5, 335-337, 2001

HAYTA, MEHMET Et Al. "The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage." European Food Research and Technology , vol.213, no.4-5, pp.335-337, 2001

HAYTA, M. Alpaslan, M. And KÖSE, E. (2001) . "The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage." European Food Research and Technology , vol.213, no.4-5, pp.335-337.

@article{article, author={MEHMET HAYTA Et Al. }, title={The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage}, journal={European Food Research and Technology}, year=2001, pages={335-337} }