Goktas, H. Et Al. 2022. Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153 .

Goktas, H., Dikmen, H., BEKİROĞLU, H., ÇEBİ, N., DERTLİ, E., & SAĞDIÇ, O., (2022). Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153.

Goktas, Hamza Et Al. "Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153, 2022

Goktas, Hamza Et Al. "Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153, 2022

Goktas, H. Et Al. (2022) . "Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153.

@article{article, author={Hamza Goktas Et Al. }, title={Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2022}