NALE, Z. Et Al. 2018. Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71 , 61-72.

NALE, Z., Tontul, I., ARSLAN, A. A., Nadeem, H. S., & KÜÇÜKÇETİN, A., (2018). Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, 61-72.

NALE, Zeynep Et Al. "Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, 61-72, 2018

NALE, Zeynep Et Al. "Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, pp.61-72, 2018

NALE, Z. Et Al. (2018) . "Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, pp.61-72.

@article{article, author={Zeynep NALE Et Al. }, title={Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2018, pages={61-72} }