Demirci, T. Et Al. 2019. Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics. Journal of Food Science and Technology , vol.56, no.12 , 5474-5483.

Demirci, T., Öztürk, H. İ., Oraç, A., Konak Göktepe, Ç., Sözeri Atik, D., Aktaş, K., ... Demirci, S.(2019). Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics. Journal of Food Science and Technology , vol.56, no.12, 5474-5483.

Demirci, Talha Et Al. "Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics," Journal of Food Science and Technology , vol.56, no.12, 5474-5483, 2019

Demirci, Talha Et Al. "Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics." Journal of Food Science and Technology , vol.56, no.12, pp.5474-5483, 2019

Demirci, T. Et Al. (2019) . "Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics." Journal of Food Science and Technology , vol.56, no.12, pp.5474-5483.

@article{article, author={Talha Demirci Et Al. }, title={Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics}, journal={Journal of Food Science and Technology}, year=2019, pages={5474-5483} }