Z. Gülsünoğlu Et Al. , "The Effect of Complex Coacervation Technique on The Viability of Lactobacillus acidophilus LA5 and Saccharomyces cerevisiae CEN PK 113-70," 3rd International Conference on Food Digestion , Wageningen, Netherlands, pp.1, 2014
Gülsünoğlu, Z. Et Al. 2014. The Effect of Complex Coacervation Technique on The Viability of Lactobacillus acidophilus LA5 and Saccharomyces cerevisiae CEN PK 113-70. 3rd International Conference on Food Digestion , (Wageningen, Netherlands), 1.
Gülsünoğlu, Z., Kök, F. N., & Aran, N., (2014). The Effect of Complex Coacervation Technique on The Viability of Lactobacillus acidophilus LA5 and Saccharomyces cerevisiae CEN PK 113-70 . 3rd International Conference on Food Digestion (pp.1). Wageningen, Netherlands
Gülsünoğlu, Zehra, Fatma Neşe Kök, And Necla Aran. "The Effect of Complex Coacervation Technique on The Viability of Lactobacillus acidophilus LA5 and Saccharomyces cerevisiae CEN PK 113-70," 3rd International Conference on Food Digestion, Wageningen, Netherlands, 2014
Gülsünoğlu, Zehra Et Al. "The Effect of Complex Coacervation Technique on The Viability of Lactobacillus acidophilus LA5 and Saccharomyces cerevisiae CEN PK 113-70." 3rd International Conference on Food Digestion , Wageningen, Netherlands, pp.1, 2014
Gülsünoğlu, Z. Kök, F. N. And Aran, N. (2014) . "The Effect of Complex Coacervation Technique on The Viability of Lactobacillus acidophilus LA5 and Saccharomyces cerevisiae CEN PK 113-70." 3rd International Conference on Food Digestion , Wageningen, Netherlands, p.1.
@conferencepaper{conferencepaper, author={Zehra Gülsünoğlu Et Al. }, title={The Effect of Complex Coacervation Technique on The Viability of Lactobacillus acidophilus LA5 and Saccharomyces cerevisiae CEN PK 113-70}, congress name={3rd International Conference on Food Digestion}, city={Wageningen}, country={Netherlands}, year={2014}, pages={1} }