Sulejmani, E. I. Et Al. 2021. Physicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.9 , 4455-4464.

Sulejmani, E. I., Boran, O. S., Coskun, A., & HAYALOĞLU, A. A., (2021). Physicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.9, 4455-4464.

Sulejmani, Erhan Et Al. "Physicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.9, 4455-4464, 2021

Sulejmani, Erhan I. Et Al. "Physicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.9, pp.4455-4464, 2021

Sulejmani, E. I. Et Al. (2021) . "Physicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.9, pp.4455-4464.

@article{article, author={Erhan I. Sulejmani Et Al. }, title={Physicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={4455-4464} }