YILMAZ, M. Et Al. 2015. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics. Journal of Dairy Science , vol.98, no.3 , 1604-1624.

YILMAZ, M., DERTLİ, E., TOKER, O., Tatlisu, N. B., SAĞDIÇ, O., & ARICI, M., (2015). Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics. Journal of Dairy Science , vol.98, no.3, 1604-1624.

YILMAZ, Mehmet Et Al. "Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics," Journal of Dairy Science , vol.98, no.3, 1604-1624, 2015

YILMAZ, Mehmet Et Al. "Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics." Journal of Dairy Science , vol.98, no.3, pp.1604-1624, 2015

YILMAZ, M. Et Al. (2015) . "Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics." Journal of Dairy Science , vol.98, no.3, pp.1604-1624.

@article{article, author={Mehmet YILMAZ Et Al. }, title={Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics}, journal={Journal of Dairy Science}, year=2015, pages={1604-1624} }