YANGILAR, F. 2023. Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations. Food Science and Biotechnology , vol.32, no.4 , 531-542.

YANGILAR, F., (2023). Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations. Food Science and Biotechnology , vol.32, no.4, 531-542.

YANGILAR, FİLİZ. "Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations," Food Science and Biotechnology , vol.32, no.4, 531-542, 2023

YANGILAR, FİLİZ. "Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations." Food Science and Biotechnology , vol.32, no.4, pp.531-542, 2023

YANGILAR, F. (2023) . "Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations." Food Science and Biotechnology , vol.32, no.4, pp.531-542.

@article{article, author={FİLİZ YANGILAR}, title={Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations}, journal={Food Science and Biotechnology}, year=2023, pages={531-542} }