KARAMAN, K. Et Al. 2018. Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91 , 557-567.

KARAMAN, K., SAĞDIÇ, O., & DURAK, M. Z., (2018). Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, 557-567.

KARAMAN, KEVSER, Osman SAĞDIÇ, And Muhammed Zeki DURAK. "Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, 557-567, 2018

KARAMAN, KEVSER Et Al. "Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, pp.557-567, 2018

KARAMAN, K. SAĞDIÇ, O. And DURAK, M. Z. (2018) . "Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, pp.557-567.

@article{article, author={KEVSER KARAMAN Et Al. }, title={Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={557-567} }