@article{akal_yeti̇şemi̇yen_2016,  title={Use of whey powder and skim milk powder for the production of fermented cream},  volume={36},  ISSN={0101-2061},  url={https://doi.org/10.1590/1678-457X.06816},  DOI={10.1590/1678-457X.06816},  number={4},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={AKAL, Ceren and YETİŞEMİYEN, Atila},  year={2016},  month={Oct},  pages={616–621} }