AKPINAR, A. Et Al. 2021. Production of traditional milk jam with improved functional properties via probiotic and prebiotic. Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3 , 325-334.

AKPINAR, A., SÖBELİ, C., ÇETİN, M. G., ZEYTİN, M., & DİLEK, Z., (2021). Production of traditional milk jam with improved functional properties via probiotic and prebiotic. Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3, 325-334.

AKPINAR, ASLI Et Al. "Production of traditional milk jam with improved functional properties via probiotic and prebiotic," Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3, 325-334, 2021

AKPINAR, ASLI Et Al. "Production of traditional milk jam with improved functional properties via probiotic and prebiotic." Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3, pp.325-334, 2021

AKPINAR, A. Et Al. (2021) . "Production of traditional milk jam with improved functional properties via probiotic and prebiotic." Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3, pp.325-334.

@article{article, author={ASLI AKPINAR Et Al. }, title={Production of traditional milk jam with improved functional properties via probiotic and prebiotic}, journal={Ege Üniversitesi Ziraat Fakültesi Dergisi}, year=2021, pages={325-334} }