TÜRKYILMAZ, M. Et Al. 2020. Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, no.4 , 1426-1436.

TÜRKYILMAZ, M., Hamzaoglu, F., & ÖZKAN, M., (2020). Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, no.4, 1426-1436.

TÜRKYILMAZ, MELTEM, FATMAGÜL HAMZAOĞLU, And MEHMET ÖZKAN. "Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, no.4, 1426-1436, 2020

TÜRKYILMAZ, MELTEM Et Al. "Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, no.4, pp.1426-1436, 2020

TÜRKYILMAZ, M. Hamzaoglu, F. And ÖZKAN, M. (2020) . "Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, no.4, pp.1426-1436.

@article{article, author={MELTEM TÜRKYILMAZ Et Al. }, title={Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2020, pages={1426-1436} }