H. ÇETİN BABAOĞLU Et Al. , "Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation," SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.36, no.1, pp.91-97, 2022
ÇETİN BABAOĞLU, H. Et Al. 2022. Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation. SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.36, no.1 , 91-97.
ÇETİN BABAOĞLU, H., AKIN, N., & ÖZKAYA, B., (2022). Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation. SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.36, no.1, 91-97.
ÇETİN BABAOĞLU, HÜMEYRA, NİHAT AKIN, And BERRİN ÖZKAYA. "Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation," SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.36, no.1, 91-97, 2022
ÇETİN BABAOĞLU, HÜMEYRA Ç. Et Al. "Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation." SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.36, no.1, pp.91-97, 2022
ÇETİN BABAOĞLU, H. AKIN, N. And ÖZKAYA, B. (2022) . "Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation." SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.36, no.1, pp.91-97.
@article{article, author={HÜMEYRA ÇETİN BABAOĞLU Et Al. }, title={Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation}, journal={SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES}, year=2022, pages={91-97} }