AKAR, N. Z. 2022. Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , vol.5, no.2 , 1053-1068.

AKAR, N. Z., (2022). Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , vol.5, no.2, 1053-1068.

AKAR, NURULLAH. "Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture," Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , vol.5, no.2, 1053-1068, 2022

AKAR, NURULLAH Z. . "Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture." Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , vol.5, no.2, pp.1053-1068, 2022

AKAR, N. Z. (2022) . "Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture." Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , vol.5, no.2, pp.1053-1068.

@article{article, author={NURULLAH ZEKERİYA AKAR}, title={Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture}, journal={Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online)}, year=2022, pages={1053-1068} }