ÇOMAK GÖÇER, E. M. Et Al. 2019. Effect of using whey protein, inulin and cream on the viability of yogurt and probiotic bacteria in probiotic yogurts during passage through a dynamic in vitro gastrointestinal model. 1st International 11th National Food Engineering Congress , (Antalya, Turkey), 18.

ÇOMAK GÖÇER, E. M., ERGİN, F., & KÜÇÜKÇETİN, A., (2019). Effect of using whey protein, inulin and cream on the viability of yogurt and probiotic bacteria in probiotic yogurts during passage through a dynamic in vitro gastrointestinal model . 1st International 11th National Food Engineering Congress (pp.18). Antalya, Turkey

ÇOMAK GÖÇER, EMİNE, FİRUZE ERGİN ZEREN, And AHMET KÜÇÜKÇETİN. "Effect of using whey protein, inulin and cream on the viability of yogurt and probiotic bacteria in probiotic yogurts during passage through a dynamic in vitro gastrointestinal model," 1st International 11th National Food Engineering Congress, Antalya, Turkey, 2019

ÇOMAK GÖÇER, EMİNE M. Et Al. "Effect of using whey protein, inulin and cream on the viability of yogurt and probiotic bacteria in probiotic yogurts during passage through a dynamic in vitro gastrointestinal model." 1st International 11th National Food Engineering Congress , Antalya, Turkey, pp.18, 2019

ÇOMAK GÖÇER, E. M. ERGİN, F. And KÜÇÜKÇETİN, A. (2019) . "Effect of using whey protein, inulin and cream on the viability of yogurt and probiotic bacteria in probiotic yogurts during passage through a dynamic in vitro gastrointestinal model." 1st International 11th National Food Engineering Congress , Antalya, Turkey, p.18.

@conferencepaper{conferencepaper, author={EMİNE MİNE ÇOMAK GÖÇER Et Al. }, title={Effect of using whey protein, inulin and cream on the viability of yogurt and probiotic bacteria in probiotic yogurts during passage through a dynamic in vitro gastrointestinal model}, congress name={1st International 11th National Food Engineering Congress}, city={Antalya}, country={Turkey}, year={2019}, pages={18} }