GÜZELER, N. Et Al. 2019. Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , vol.13, no.7 , 189-192.

GÜZELER, N., ARI, E., KONURAY, G., & ÖZBEK, Ç., (2019). Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , vol.13, no.7, 189-192.

GÜZELER, NURAY Et Al. "Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt," World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , vol.13, no.7, 189-192, 2019

GÜZELER, NURAY Et Al. "Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt." World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , vol.13, no.7, pp.189-192, 2019

GÜZELER, N. Et Al. (2019) . "Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt." World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , vol.13, no.7, pp.189-192.

@article{article, author={NURAY GÜZELER Et Al. }, title={Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt}, journal={World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering}, year=2019, pages={189-192} }