Atik, D. S. Et Al. 2020. Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts. Brazilian Archives of Biology and Technology , vol.63 , 1-12.

Atik, D. S., Demirci, S., Demirci, T., Sert, D., Öztürk, H. İ., & Akın, N., (2020). Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts. Brazilian Archives of Biology and Technology , vol.63, 1-12.

Atik, Didem Et Al. "Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts," Brazilian Archives of Biology and Technology , vol.63, 1-12, 2020

Atik, Didem S. Et Al. "Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts." Brazilian Archives of Biology and Technology , vol.63, pp.1-12, 2020

Atik, D. S. Et Al. (2020) . "Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts." Brazilian Archives of Biology and Technology , vol.63, pp.1-12.

@article{article, author={Didem Sözeri Atik Et Al. }, title={Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts}, journal={Brazilian Archives of Biology and Technology}, year=2020, pages={1-12} }