M. C. SAKA Et Al. , "The effect of bread-making methods on functional and quality characteristics of oat bran blended bread," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.26, 2021
SAKA, M. C. Et Al. 2021. The effect of bread-making methods on functional and quality characteristics of oat bran blended bread. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.26 .
SAKA, M. C., ÖZKAYA, B., & Saka, I., (2021). The effect of bread-making methods on functional and quality characteristics of oat bran blended bread. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.26.
SAKA, MERAM, BERRİN ÖZKAYA, And İREM SAKA. "The effect of bread-making methods on functional and quality characteristics of oat bran blended bread," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.26, 2021
SAKA, MERAM C. Et Al. "The effect of bread-making methods on functional and quality characteristics of oat bran blended bread." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.26, 2021
SAKA, M. C. ÖZKAYA, B. And Saka, I. (2021) . "The effect of bread-making methods on functional and quality characteristics of oat bran blended bread." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.26.
@article{article, author={MERAM CAN SAKA Et Al. }, title={The effect of bread-making methods on functional and quality characteristics of oat bran blended bread}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2021}