Özülkü, G. And Sivri Özay, D. 2020. IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR. Acta Alimentaria , vol.49, no.2 , 170-180.

Özülkü, G., & Sivri Özay, D., (2020). IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR. Acta Alimentaria , vol.49, no.2, 170-180.

Özülkü, Görkem, And Dilek Sivri Özay. "IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR," Acta Alimentaria , vol.49, no.2, 170-180, 2020

Özülkü, Görkem And Sivri Özay, Dilek S. . "IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR." Acta Alimentaria , vol.49, no.2, pp.170-180, 2020

Özülkü, G. And Sivri Özay, D. (2020) . "IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR." Acta Alimentaria , vol.49, no.2, pp.170-180.

@article{article, author={Görkem ÖZÜLKÜ And author={Dilek Sivri Özay}, title={IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR}, journal={Acta Alimentaria}, year=2020, pages={170-180} }