İ. Altun, "The Effects of Using Exopolysaccharides Obtained from Whey as Stabilizers on Some Physical, Sensorial and Microbiological Properties of Ice Cream," Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.14, no.1, pp.257-270, 2024
Altun, İ. 2024. The Effects of Using Exopolysaccharides Obtained from Whey as Stabilizers on Some Physical, Sensorial and Microbiological Properties of Ice Cream. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.14, no.1 , 257-270.
Altun, İ., (2024). The Effects of Using Exopolysaccharides Obtained from Whey as Stabilizers on Some Physical, Sensorial and Microbiological Properties of Ice Cream. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.14, no.1, 257-270.
Altun, İbrahim. "The Effects of Using Exopolysaccharides Obtained from Whey as Stabilizers on Some Physical, Sensorial and Microbiological Properties of Ice Cream," Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.14, no.1, 257-270, 2024
Altun, İbrahim. "The Effects of Using Exopolysaccharides Obtained from Whey as Stabilizers on Some Physical, Sensorial and Microbiological Properties of Ice Cream." Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.14, no.1, pp.257-270, 2024
Altun, İ. (2024) . "The Effects of Using Exopolysaccharides Obtained from Whey as Stabilizers on Some Physical, Sensorial and Microbiological Properties of Ice Cream." Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.14, no.1, pp.257-270.
@article{article, author={İbrahim Altun}, title={The Effects of Using Exopolysaccharides Obtained from Whey as Stabilizers on Some Physical, Sensorial and Microbiological Properties of Ice Cream}, journal={Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi}, year=2024, pages={257-270} }