Denktaş, B. Et Al. 2025. Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures. Food Science and Nutrition , vol.13, no.6 .

Denktaş, B., ÖZTÜRK, H. İ., Demirci, T., Satılmış, M. K., & Akın, N., (2025). Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures. Food Science and Nutrition , vol.13, no.6.

Denktaş, Begüm Et Al. "Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures," Food Science and Nutrition , vol.13, no.6, 2025

Denktaş, Begüm Et Al. "Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures." Food Science and Nutrition , vol.13, no.6, 2025

Denktaş, B. Et Al. (2025) . "Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures." Food Science and Nutrition , vol.13, no.6.

@article{article, author={Begüm Denktaş Et Al. }, title={Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures}, journal={Food Science and Nutrition}, year=2025}