Değirmenci, A. Et Al. 2021. A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage. The Black Sea Journal of Sciences , vol.11, no.2 , 486-495.

Değirmenci, A., Er Kemal, M., Boyracı, G. M., Kemal, M., & Yıldız, O., (2021). A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage. The Black Sea Journal of Sciences , vol.11, no.2, 486-495.

Değirmenci, ATİYE Et Al. "A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage," The Black Sea Journal of Sciences , vol.11, no.2, 486-495, 2021

Değirmenci, ATİYE Et Al. "A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage." The Black Sea Journal of Sciences , vol.11, no.2, pp.486-495, 2021

Değirmenci, A. Et Al. (2021) . "A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage." The Black Sea Journal of Sciences , vol.11, no.2, pp.486-495.

@article{article, author={ATİYE DEĞİRMENCİ Et Al. }, title={A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage}, journal={The Black Sea Journal of Sciences}, year=2021, pages={486-495} }