M. HAYTA And M. H. Ertop, "Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.8, pp.1828-1835, 2017
HAYTA, M. And Ertop, M. H. 2017. Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.8 , 1828-1835.
HAYTA, M., & Ertop, M. H., (2017). Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.8, 1828-1835.
HAYTA, MEHMET, And Muge Hendek Ertop. "Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.8, 1828-1835, 2017
HAYTA, MEHMET And Ertop, Muge H. . "Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.8, pp.1828-1835, 2017
HAYTA, M. And Ertop, M. H. (2017) . "Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.52, no.8, pp.1828-1835.
@article{article, author={MEHMET HAYTA And author={Muge Hendek Ertop}, title={Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={1828-1835} }