H. Cetin-Babaoglu Et Al. , "Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran," BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.66, 2023
Cetin-Babaoglu, H. Et Al. 2023. Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.66 .
Cetin-Babaoglu, H., AKIN, N., & ÖZKAYA, B., (2023). Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.66.
Cetin-Babaoglu, Huemeyra, NİHAT AKIN, And BERRİN ÖZKAYA. "Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran," BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.66, 2023
Cetin-Babaoglu, Huemeyra Et Al. "Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran." BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.66, 2023
Cetin-Babaoglu, H. AKIN, N. And ÖZKAYA, B. (2023) . "Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran." BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.66.
@article{article, author={Huemeyra Cetin-Babaoglu Et Al. }, title={Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran}, journal={BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY}, year=2023}