B. ÖZKAYA Et Al. , "Effects of Yeast Types on Phytic Acid Content of Traditional Cornbread," The 2. international symposium on ”traditional foods from Adriatic to Caucasus”. , 2013
ÖZKAYA, B. Et Al. 2013. Effects of Yeast Types on Phytic Acid Content of Traditional Cornbread. The 2. international symposium on ”traditional foods from Adriatic to Caucasus”. .
ÖZKAYA, B., ÖZKAYA, A. H., & duman, b., (2013). Effects of Yeast Types on Phytic Acid Content of Traditional Cornbread . The 2. international symposium on ”traditional foods from Adriatic to Caucasus”.
ÖZKAYA, BERRİN, AHMET HAZIM ÖZKAYA, And burcu duman. "Effects of Yeast Types on Phytic Acid Content of Traditional Cornbread," The 2. international symposium on ”traditional foods from Adriatic to Caucasus”., 2013
ÖZKAYA, BERRİN Et Al. "Effects of Yeast Types on Phytic Acid Content of Traditional Cornbread." The 2. international symposium on ”traditional foods from Adriatic to Caucasus”. , 2013
ÖZKAYA, B. ÖZKAYA, A. H. And duman, b. (2013) . "Effects of Yeast Types on Phytic Acid Content of Traditional Cornbread." The 2. international symposium on ”traditional foods from Adriatic to Caucasus”. .
@conferencepaper{conferencepaper, author={BERRİN ÖZKAYA Et Al. }, title={Effects of Yeast Types on Phytic Acid Content of Traditional Cornbread}, congress name={The 2. international symposium on ”traditional foods from Adriatic to Caucasus”.}, city={}, country={}, year={2013}}