M. HAYTA And M. H. Ertop, "Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.3, pp.283-293, 2019
HAYTA, M. And Ertop, M. H. 2019. Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.3 , 283-293.
HAYTA, M., & Ertop, M. H., (2019). Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.3, 283-293.
HAYTA, MEHMET, And M. Hendek Ertop. "Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.3, 283-293, 2019
HAYTA, MEHMET And Ertop, M. H. . "Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.3, pp.283-293, 2019
HAYTA, M. And Ertop, M. H. (2019) . "Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.3, pp.283-293.
@article{article, author={MEHMET HAYTA And author={M. Hendek Ertop}, title={Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2019, pages={283-293} }