Erdem, O. Et Al. 2014. Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1 , 187-193.

Erdem, O., Gultekin-Ozguven, M., Berktas, I., Ersan, S., Tuna, H. E., Karadag, A., ... Özçelik, B.(2014). Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, 187-193.

Erdem, Ozlem Et Al. "Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, 187-193, 2014

Erdem, Ozlem Et Al. "Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, pp.187-193, 2014

Erdem, O. Et Al. (2014) . "Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, pp.187-193.

@article{article, author={Ozlem Erdem Et Al. }, title={Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2014, pages={187-193} }