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) , (Budapest, Hungary), 83.

KONAR, N., Bilge, Ö., TOKER, Ö. S., SAĞDIÇ, O., POYRAZOĞLU, E. S., & ARTIK, 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). Budapest, 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), Budapest, 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) , Budapest, 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) , Budapest, 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={Budapest}, country={Hungary}, year={2015}, pages={83} }