Eroğlu, Z. ve Çevik, M. (2022) “Investigation of the Changes in Rheological Properties of Purple Basil Sherbet Samples Concentrated by Ohmic Heating at Different Voltage Gradient”, Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, 10(sp2), ss. 3001–3007. doi: 10.24925/turjaf.v10isp2.3001-3007.5752.