Kaan, I. Et Al. 2024. Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying. International Journal of Gastronomy and Food Science , vol.36 .

Kaan, I., Tuna, O., Tepe, A., ERGİN ZEREN, F., & KÜÇÜKÇETİN, A., (2024). Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying. International Journal of Gastronomy and Food Science , vol.36.

Kaan, Işıl Et Al. "Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying," International Journal of Gastronomy and Food Science , vol.36, 2024

Kaan, Işıl Et Al. "Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying." International Journal of Gastronomy and Food Science , vol.36, 2024

Kaan, I. Et Al. (2024) . "Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying." International Journal of Gastronomy and Food Science , vol.36.

@article{article, author={Işıl Kaan Et Al. }, title={Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying}, journal={International Journal of Gastronomy and Food Science}, year=2024}