Yuksel, A. And Bakırcı, İ. 2015. An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations. FOOD SCIENCE AND BIOTECHNOLOGY , vol.24, no.3 , 807-816.

Yuksel, A., & Bakırcı, İ., (2015). An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations. FOOD SCIENCE AND BIOTECHNOLOGY , vol.24, no.3, 807-816.

Yuksel, Arzu, And İhsan BAKIRCI. "An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations," FOOD SCIENCE AND BIOTECHNOLOGY , vol.24, no.3, 807-816, 2015

Yuksel, Arzu K. And Bakırcı, İhsan. "An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations." FOOD SCIENCE AND BIOTECHNOLOGY , vol.24, no.3, pp.807-816, 2015

Yuksel, A. And Bakırcı, İ. (2015) . "An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations." FOOD SCIENCE AND BIOTECHNOLOGY , vol.24, no.3, pp.807-816.

@article{article, author={Arzu KAVAZ YÜKSEL And author={İhsan BAKIRCI}, title={An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2015, pages={807-816} }