Aloğlu, H. Ş., Özcan, Y., Karasu, S., Çetin, B., & Sağdiç, O. Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk. Croatian Dairy Union.
Chicago Style (17th ed.) CitationAloğlu, Hatice Şanlidere, Yılmaz Özcan, Salih Karasu, Bayram Çetin, and Osman Sağdiç. Influence of Transglutaminase Treatment on the Physicochemical, Rheological, and Melting Properties of Ice Cream Prepared from Goat Milk. Croatian Dairy Union.
MLA (9th ed.) CitationAloğlu, Hatice Şanlidere, et al. Influence of Transglutaminase Treatment on the Physicochemical, Rheological, and Melting Properties of Ice Cream Prepared from Goat Milk. Croatian Dairy Union.
Warning: These citations may not always be 100% accurate.