Iltar, R. Et Al. 2012. Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.67, no.2 , 142-146.

Iltar, R., Asci, A., & KÜÇÜKÇETİN, A., (2012). Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.67, no.2, 142-146.

Iltar, RAZİYE, A. Asci, And AHMET KÜÇÜKÇETİN. "Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.67, no.2, 142-146, 2012

Iltar, RAZİYE Et Al. "Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.67, no.2, pp.142-146, 2012

Iltar, R. Asci, A. And KÜÇÜKÇETİN, A. (2012) . "Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.67, no.2, pp.142-146.

@article{article, author={RAZİYE İLTAR Et Al. }, title={Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition}, journal={MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL}, year=2012, pages={142-146} }