1.
Kuda Kottunnage BSR, Kuda Kottunnage 1. Ms. RR, 3. Senior Prof. A. Gunaratne. Improvement of physicochemical and probiotic properties of frozen yoghurt by incorporating inulin and guar gum. TURSTEP [Internet]. 31 Mayıs 2025 [a.yer 18 Aralık 2025];:1061-6. Erişim adresi: https://www.turjaf.com/index.php/TURSTEP/article/view/629