A. H. ÖZKAYA Et Al. , "Technological and Sensory Properties of Corn Bazlama Turkish Flatbread Made with Sourdough and Compressed Yeast," The 2. international symposium on ”traditional foods from Adriatic to Caucasus” , Macedonia, 2013
ÖZKAYA, A. H. Et Al. 2013. Technological and Sensory Properties of Corn Bazlama Turkish Flatbread Made with Sourdough and Compressed Yeast. The 2. international symposium on ”traditional foods from Adriatic to Caucasus” , (Macedonia).
ÖZKAYA, A. H., ÖZKAYA, B., & duman, b., (2013). Technological and Sensory Properties of Corn Bazlama Turkish Flatbread Made with Sourdough and Compressed Yeast . The 2. international symposium on ”traditional foods from Adriatic to Caucasus”, Macedonia
ÖZKAYA, AHMET, BERRİN ÖZKAYA, And burcu duman. "Technological and Sensory Properties of Corn Bazlama Turkish Flatbread Made with Sourdough and Compressed Yeast," The 2. international symposium on ”traditional foods from Adriatic to Caucasus”, Macedonia, 2013
ÖZKAYA, AHMET H. Et Al. "Technological and Sensory Properties of Corn Bazlama Turkish Flatbread Made with Sourdough and Compressed Yeast." The 2. international symposium on ”traditional foods from Adriatic to Caucasus” , Macedonia, 2013
ÖZKAYA, A. H. ÖZKAYA, B. And duman, b. (2013) . "Technological and Sensory Properties of Corn Bazlama Turkish Flatbread Made with Sourdough and Compressed Yeast." The 2. international symposium on ”traditional foods from Adriatic to Caucasus” , Macedonia.
@conferencepaper{conferencepaper, author={AHMET HAZIM ÖZKAYA Et Al. }, title={Technological and Sensory Properties of Corn Bazlama Turkish Flatbread Made with Sourdough and Compressed Yeast}, congress name={The 2. international symposium on ”traditional foods from Adriatic to Caucasus”}, city={}, country={Macedonia}, year={2013}}