İLTAR, R. Et Al. 2011. Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , no.67 , 142-146.

İLTAR, R., AŞCI ARSLAN, A., & KÜÇÜKÇETİN, A., (2011). Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , no.67, 142-146.

İLTAR, RAZİYE, AYŞE AŞCI ARSLAN, And AHMET KÜÇÜKÇETİN. "Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , no.67, 142-146, 2011

İLTAR, RAZİYE Et Al. "Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , no.67, pp.142-146, 2011

İLTAR, R. AŞCI ARSLAN, A. And KÜÇÜKÇETİN, A. (2011) . "Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , no.67, 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=2011, pages={142-146} }