TOKER, Ö. S. Et Al. 2017. Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20 , 1354-1365.

TOKER, Ö. S., POLAT, D. G., GULFIDAN, O. G., Konar, N., Palabiyik, I., AKCICEK, A., ... Poyrazoglu, E. S.(2017). Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 1354-1365.

TOKER, Ömer Et Al. "Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 1354-1365, 2017

TOKER, Ömer S. Et Al. "Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, pp.1354-1365, 2017

TOKER, Ö. S. Et Al. (2017) . "Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, pp.1354-1365.

@article{article, author={Ömer Said TOKER Et Al. }, title={Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2017, pages={1354-1365} }