ÖZCAN, T. Et Al. 2013. Survival of selected probiotic bacteria in set-type yogurt supplemented with chestnut flour. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , (Struga-Ohrid, Macedonia).

ÖZCAN, T., YILMAZ ERSAN, L., AKPINAR BAYİZİT, A., & DELİKANLI KIYAK, B., (2013). Survival of selected probiotic bacteria in set-type yogurt supplemented with chestnut flour . The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga-Ohrid, Macedonia

ÖZCAN, TÜLAY Et Al. "Survival of selected probiotic bacteria in set-type yogurt supplemented with chestnut flour," The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga-Ohrid, Macedonia, 2013

ÖZCAN, TÜLAY Et Al. "Survival of selected probiotic bacteria in set-type yogurt supplemented with chestnut flour." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Struga-Ohrid, Macedonia, 2013

ÖZCAN, T. Et Al. (2013) . "Survival of selected probiotic bacteria in set-type yogurt supplemented with chestnut flour." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Struga-Ohrid, Macedonia.

@conferencepaper{conferencepaper, author={TÜLAY ÖZCAN Et Al. }, title={Survival of selected probiotic bacteria in set-type yogurt supplemented with chestnut flour}, congress name={The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Struga-Ohrid}, country={Macedonia}, year={2013}}