[1]
Gursoy, O., Yilmaz, Y., Gokce, O. and Ertan, K. 2016. EFFECT OF ULTRASOUND POWER ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF YOGHURT DRINK PRODUCED WITH THERMOSONICATED MILK. Emirates Journal of Food and Agriculture. 28, 4 (Jan. 2016), 235–241. DOI:https://doi.org/10.9755/ejfa.2015-09-719.