Sayar, S. Et Al. 2016. Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4 , 609-615.

Sayar, S., ERDOĞDU, F., Eydemir, G., & Nayman, E., (2016). Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4, 609-615.

Sayar, S. Et Al. "Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4, 609-615, 2016

Sayar, S. Et Al. "Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4, pp.609-615, 2016

Sayar, S. Et Al. (2016) . "Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4, pp.609-615.

@article{article, author={S. Sayar Et Al. }, title={Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2016, pages={609-615} }