KARACA, O. B. Et Al. 2019. Physical, chemical, and sensory attributes of low-fat, full-fat, and fat-free probiotic set yogurts fortified with fiber-rich persimmon and apple powders. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.6 .

KARACA, O. B., Saydam, I. B., & GÜVEN, M., (2019). Physical, chemical, and sensory attributes of low-fat, full-fat, and fat-free probiotic set yogurts fortified with fiber-rich persimmon and apple powders. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.6.

KARACA, OYA, Ibrahim Basar Saydam, And MEHMET GÜVEN. "Physical, chemical, and sensory attributes of low-fat, full-fat, and fat-free probiotic set yogurts fortified with fiber-rich persimmon and apple powders," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.6, 2019

KARACA, OYA B. Et Al. "Physical, chemical, and sensory attributes of low-fat, full-fat, and fat-free probiotic set yogurts fortified with fiber-rich persimmon and apple powders." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.6, 2019

KARACA, O. B. Saydam, I. B. And GÜVEN, M. (2019) . "Physical, chemical, and sensory attributes of low-fat, full-fat, and fat-free probiotic set yogurts fortified with fiber-rich persimmon and apple powders." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.6.

@article{article, author={OYA BERKAY KARACA Et Al. }, title={Physical, chemical, and sensory attributes of low-fat, full-fat, and fat-free probiotic set yogurts fortified with fiber-rich persimmon and apple powders}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2019}