TOPCU, A. Et Al. 2020. Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.125 .

TOPCU, A., BULAT, T., & Ozer, B., (2020). Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.125.

TOPCU, ALİ, TUĞBA BULAT, And Barbaros Ozer. "Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.125, 2020

TOPCU, ALİ Et Al. "Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.125, 2020

TOPCU, A. BULAT, T. And Ozer, B. (2020) . "Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.125.

@article{article, author={ALİ TOPCU Et Al. }, title={Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2020}