Konar, N. Et Al. 2015. Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.4 , 2033-2042.

Konar, N., Poyrazoglu, E. S., & ARTIK, N., (2015). Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.4, 2033-2042.

Konar, NEVZAT, Ender Sinan Poyrazoglu, And NEVZAT ARTIK. "Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.4, 2033-2042, 2015

Konar, NEVZAT Et Al. "Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.4, pp.2033-2042, 2015

Konar, N. Poyrazoglu, E. S. And ARTIK, N. (2015) . "Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.4, pp.2033-2042.

@article{article, author={NEVZAT KONAR Et Al. }, title={Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2015, pages={2033-2042} }