Korkmaz, I. O. Et Al. 2021. Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract. International Journal of Gastronomy and Food Science , vol.23 .

Korkmaz, I. O., Bilici, C., & Korkmaz, S., (2021). Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract. International Journal of Gastronomy and Food Science , vol.23.

Korkmaz, BURCU, Cansu Bilici, And Serol Korkmaz. "Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract," International Journal of Gastronomy and Food Science , vol.23, 2021

Korkmaz, BURCU İ. Et Al. "Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract." International Journal of Gastronomy and Food Science , vol.23, 2021

Korkmaz, I. O. Bilici, C. And Korkmaz, S. (2021) . "Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract." International Journal of Gastronomy and Food Science , vol.23.

@article{article, author={BURCU İREM OMURTAG KORKMAZ Et Al. }, title={Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract}, journal={International Journal of Gastronomy and Food Science}, year=2021}