Buran, I. Et Al. 2022. Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin. FOOD SCIENCE AND TECHNOLOGY , vol.42 .

Buran, I., AKAL DEMİRDÖĞEN, H. C., Ozturkoglu-Budak, S., & Yetisemiyen, A., (2022). Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin. FOOD SCIENCE AND TECHNOLOGY , vol.42.

Buran, Ilkay Et Al. "Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin," FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022

Buran, Ilkay Et Al. "Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin." FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022

Buran, I. Et Al. (2022) . "Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin." FOOD SCIENCE AND TECHNOLOGY , vol.42.

@article{article, author={Ilkay Buran Et Al. }, title={Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2022}