Öztürk, H. İ. 2022. The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders. International Dairy Journal , vol.129 .

Öztürk, H. İ., (2022). The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders. International Dairy Journal , vol.129.

Öztürk, Hale. "The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders," International Dairy Journal , vol.129, 2022

Öztürk, Hale İ. . "The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders." International Dairy Journal , vol.129, 2022

Öztürk, H. İ. (2022) . "The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders." International Dairy Journal , vol.129.

@article{article, author={Hale İnci ÖZTÜRK}, title={The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders}, journal={International Dairy Journal}, year=2022}