İspirli, H. Et Al. 2018. Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding. Journal of Food Science and Technology , vol.55, no.9 , 3821-3826.

İspirli, H., Demirbaş, F., & Dertli, E., (2018). Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding. Journal of Food Science and Technology , vol.55, no.9, 3821-3826.

İspirli, Hümeyra, Fatmanur Demirbaş, And Enes DERTLİ. "Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding," Journal of Food Science and Technology , vol.55, no.9, 3821-3826, 2018

İspirli, Hümeyra Et Al. "Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding." Journal of Food Science and Technology , vol.55, no.9, pp.3821-3826, 2018

İspirli, H. Demirbaş, F. And Dertli, E. (2018) . "Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding." Journal of Food Science and Technology , vol.55, no.9, pp.3821-3826.

@article{article, author={Hümeyra İspirli Et Al. }, title={Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding}, journal={Journal of Food Science and Technology}, year=2018, pages={3821-3826} }