SAY, D. Et Al. 2016. Physicochemical Properties of Set-Type Yoghurts Produced by Addition of Tara Gum and Buttermilk Powder at Different Ratios. 27 th International Scientific Expert Congress of Agriculture and Food Industry , (Bursa, Turkey), 214.

SAY, D., Soltani, M., & GÜZELER, N., (2016). Physicochemical Properties of Set-Type Yoghurts Produced by Addition of Tara Gum and Buttermilk Powder at Different Ratios . 27 th International Scientific Expert Congress of Agriculture and Food Industry (pp.214). Bursa, Turkey

SAY, DİLEK, Mustafa Soltani, And NURAY GÜZELER. "Physicochemical Properties of Set-Type Yoghurts Produced by Addition of Tara Gum and Buttermilk Powder at Different Ratios," 27 th International Scientific Expert Congress of Agriculture and Food Industry, Bursa, Turkey, 2016

SAY, DİLEK Et Al. "Physicochemical Properties of Set-Type Yoghurts Produced by Addition of Tara Gum and Buttermilk Powder at Different Ratios." 27 th International Scientific Expert Congress of Agriculture and Food Industry , Bursa, Turkey, pp.214, 2016

SAY, D. Soltani, M. And GÜZELER, N. (2016) . "Physicochemical Properties of Set-Type Yoghurts Produced by Addition of Tara Gum and Buttermilk Powder at Different Ratios." 27 th International Scientific Expert Congress of Agriculture and Food Industry , Bursa, Turkey, p.214.

@conferencepaper{conferencepaper, author={DİLEK SAY Et Al. }, title={Physicochemical Properties of Set-Type Yoghurts Produced by Addition of Tara Gum and Buttermilk Powder at Different Ratios}, congress name={27 th International Scientific Expert Congress of Agriculture and Food Industry}, city={Bursa}, country={Turkey}, year={2016}, pages={214} }