Rad, A. H. Et Al. 2020. Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis. CURRENT PHARMACEUTICAL BIOTECHNOLOGY , vol.21, no.12 , 1224-1231.

Rad, A. H., Pirouzian, H. R., Toker, Ö. S., & Konar, N., (2020). Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis. CURRENT PHARMACEUTICAL BIOTECHNOLOGY , vol.21, no.12, 1224-1231.

Rad, Aziz Et Al. "Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis," CURRENT PHARMACEUTICAL BIOTECHNOLOGY , vol.21, no.12, 1224-1231, 2020

Rad, Aziz H. Et Al. "Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis." CURRENT PHARMACEUTICAL BIOTECHNOLOGY , vol.21, no.12, pp.1224-1231, 2020

Rad, A. H. Et Al. (2020) . "Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis." CURRENT PHARMACEUTICAL BIOTECHNOLOGY , vol.21, no.12, pp.1224-1231.

@article{article, author={Aziz H. Rad Et Al. }, title={Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis}, journal={CURRENT PHARMACEUTICAL BIOTECHNOLOGY}, year=2020, pages={1224-1231} }