Konar, N. Et Al. 2014. Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties. CYTA-JOURNAL OF FOOD , vol.12, no.2 , 150-159.

Konar, N., Ozhan, B., ARTIK, N., & Poyrazoglu, E. S., (2014). Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties. CYTA-JOURNAL OF FOOD , vol.12, no.2, 150-159.

Konar, NEVZAT Et Al. "Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties," CYTA-JOURNAL OF FOOD , vol.12, no.2, 150-159, 2014

Konar, NEVZAT Et Al. "Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties." CYTA-JOURNAL OF FOOD , vol.12, no.2, pp.150-159, 2014

Konar, N. Et Al. (2014) . "Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties." CYTA-JOURNAL OF FOOD , vol.12, no.2, pp.150-159.

@article{article, author={NEVZAT KONAR Et Al. }, title={Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties}, journal={CYTA-JOURNAL OF FOOD}, year=2014, pages={150-159} }