HAYTA, M. And Ertop, M. H. 2018. Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.1 , 1-9.

HAYTA, M., & Ertop, M. H., (2018). Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.1, 1-9.

HAYTA, MEHMET, And M. Hendek Ertop. "Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.1, 1-9, 2018

HAYTA, MEHMET And Ertop, M. H. . "Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.1, pp.1-9, 2018

HAYTA, M. And Ertop, M. H. (2018) . "Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.1, pp.1-9.

@article{article, author={MEHMET HAYTA And author={M. Hendek Ertop}, title={Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2018, pages={1-9} }