Sahin, M. Et Al. 2024. Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products. Foods , vol.13, no.12 .

Sahin, M., Ozgolet, M., Cankurt, H., & Dertli, E., (2024). Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products. Foods , vol.13, no.12.

Sahin, Mustafa Et Al. "Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products," Foods , vol.13, no.12, 2024

Sahin, Mustafa Et Al. "Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products." Foods , vol.13, no.12, 2024

Sahin, M. Et Al. (2024) . "Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products." Foods , vol.13, no.12.

@article{article, author={Mustafa Sahin Et Al. }, title={Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products}, journal={Foods}, year=2024}