Urgu, M., Türk, A., Ünlütürk, S., Kaymak-Ertekin, F., & Koca, N. (2019). Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties. Food Sci Anim Resour.

Urgu, Müge, Aylin Türk, Sevcan Ünlütürk, Figen Kaymak-Ertekin, και Nurcan Koca. "Milk Fat Substitution By Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects On Stability, Microstructure, Rheological and Sensory Properties." Food Sci Anim Resour 2019.

Urgu, Müge, et al. "Milk Fat Substitution By Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects On Stability, Microstructure, Rheological and Sensory Properties." Food Sci Anim Resour 2019.