GÜLER, Z. Et Al. 2021. Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese. LWT , vol.145 .

GÜLER, Z., TÜRKMEN, D., & DURSUN, A., (2021). Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese. LWT , vol.145.

GÜLER, ZEHRA, DİLEK TÜRKMEN, And AHMET DURSUN. "Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese," LWT , vol.145, 2021

GÜLER, ZEHRA Et Al. "Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese." LWT , vol.145, 2021

GÜLER, Z. TÜRKMEN, D. And DURSUN, A. (2021) . "Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese." LWT , vol.145.

@article{article, author={ZEHRA GÜLER Et Al. }, title={Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese}, journal={LWT}, year=2021}