Konar, N. Et Al. 2016. Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.49 , 35-44.

Konar, N., TOKER, Ö. S., OBA, S., & SAĞDIÇ, O., (2016). Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.49, 35-44.

Konar, Nevzat Et Al. "Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics," TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.49, 35-44, 2016

Konar, Nevzat Et Al. "Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.49, pp.35-44, 2016

Konar, N. Et Al. (2016) . "Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.49, pp.35-44.

@article{article, author={Nevzat Konar Et Al. }, title={Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, year=2016, pages={35-44} }