M. HAYTA Et Al. , "The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, pp.335-337, 2001
HAYTA, M. Et Al. 2001. The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213 , 335-337.
HAYTA, M., Alpaslan, M., & Köse, E., (2001). The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, 335-337.
HAYTA, MEHMET, M Alpaslan, And E Köse. "The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, 335-337, 2001
HAYTA, MEHMET Et Al. "The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, pp.335-337, 2001
HAYTA, M. Alpaslan, M. And Köse, E. (2001) . "The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, pp.335-337.
@article{article, author={MEHMET HAYTA Et Al. }, title={The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2001, pages={335-337} }