Pancar, E. D. Et Al. 2016. Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6 , 843-853.

Pancar, E. D., Andiç, S., & Boran, G., (2016). Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, 843-853.

Pancar, Eda, Seval Andiç, And Gökhan Boran. "Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, 843-853, 2016

Pancar, Eda D. Et Al. "Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, pp.843-853, 2016

Pancar, E. D. Andiç, S. And Boran, G. (2016) . "Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, pp.843-853.

@article{article, author={Eda D. Pancar Et Al. }, title={Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2016, pages={843-853} }