KARACA, O. B. Et Al. 2012. Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.1 , 111-117.

KARACA, O. B., SAYDAM, I. B., & GÜVEN, M., (2012). Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.1, 111-117.

KARACA, OYA, Ibrahim Basar SAYDAM, And MEHMET GÜVEN. "Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.1, 111-117, 2012

KARACA, OYA B. Et Al. "Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.1, pp.111-117, 2012

KARACA, O. B. SAYDAM, I. B. And GÜVEN, M. (2012) . "Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.65, no.1, pp.111-117.

@article{article, author={OYA BERKAY KARACA Et Al. }, title={Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2012, pages={111-117} }