Konar, N. Et Al. 2015. Using inulin to develop prebiotic milk chocolate: Stability under various process conditions. International Scientific Conference on Probiotics and Prebiotics IPC 2015 , (Budapeşte, Hungary), 83.

Konar, N., Ozhan, B., TOKER, Ö. S., SAĞDIÇ, O., Poyrazoğlu, E. S., & Artık, N., (2015). Using inulin to develop prebiotic milk chocolate: Stability under various process conditions . International Scientific Conference on Probiotics and Prebiotics IPC 2015 (pp.83). Budapeşte, Hungary

Konar, Nevzat Et Al. "Using inulin to develop prebiotic milk chocolate: Stability under various process conditions," International Scientific Conference on Probiotics and Prebiotics IPC 2015, Budapeşte, Hungary, 2015

Konar, Nevzat Et Al. "Using inulin to develop prebiotic milk chocolate: Stability under various process conditions." International Scientific Conference on Probiotics and Prebiotics IPC 2015 , Budapeşte, Hungary, pp.83, 2015

Konar, N. Et Al. (2015) . "Using inulin to develop prebiotic milk chocolate: Stability under various process conditions." International Scientific Conference on Probiotics and Prebiotics IPC 2015 , Budapeşte, Hungary, p.83.

@conferencepaper{conferencepaper, author={Nevzat Konar Et Al. }, title={Using inulin to develop prebiotic milk chocolate: Stability under various process conditions}, congress name={International Scientific Conference on Probiotics and Prebiotics IPC 2015}, city={Budapeşte}, country={Hungary}, year={2015}, pages={83} }