Atalar, İ. Et Al. 2021. Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk. International Journal of Gastronomy and Food Science , vol.24 .

Atalar, İ., Kurt, A., Gul, O., & Yazici, F., (2021). Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk. International Journal of Gastronomy and Food Science , vol.24.

Atalar, İLYAS Et Al. "Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk," International Journal of Gastronomy and Food Science , vol.24, 2021

Atalar, İLYAS Et Al. "Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk." International Journal of Gastronomy and Food Science , vol.24, 2021

Atalar, İ. Et Al. (2021) . "Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk." International Journal of Gastronomy and Food Science , vol.24.

@article{article, author={İLYAS ATALAR Et Al. }, title={Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk}, journal={International Journal of Gastronomy and Food Science}, year=2021}