KARAMAN, K. And SAĞDIÇ, O. 2019. Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study. 1st INTERNATIONAL ERCIYES AGRICULTURE,ANIMAL FOOD SCIENCES CONFERENCE .

KARAMAN, K., & SAĞDIÇ, O., (2019). Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study . 1st INTERNATIONAL ERCIYES AGRICULTURE,ANIMAL FOOD SCIENCES CONFERENCE

KARAMAN, KEVSER, And OSMAN SAĞDIÇ. "Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study," 1st INTERNATIONAL ERCIYES AGRICULTURE,ANIMAL FOOD SCIENCES CONFERENCE, 2019

KARAMAN, KEVSER And SAĞDIÇ, OSMAN. "Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study." 1st INTERNATIONAL ERCIYES AGRICULTURE,ANIMAL FOOD SCIENCES CONFERENCE , 2019

KARAMAN, K. And SAĞDIÇ, O. (2019) . "Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study." 1st INTERNATIONAL ERCIYES AGRICULTURE,ANIMAL FOOD SCIENCES CONFERENCE .

@conferencepaper{conferencepaper, author={KEVSER KARAMAN And author={OSMAN SAĞDIÇ}, title={Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study}, congress name={1st INTERNATIONAL ERCIYES AGRICULTURE,ANIMAL FOOD SCIENCES CONFERENCE}, city={}, country={}, year={2019}}