Özülkü, G. Et Al. Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms. 2023. In Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing , Taylor , New York, 265-295.

Özülkü, G., Fraberger , V., Petrova , P., Nada , K., Petrov , K., Johann, D. K., ... Rocha, J. M. F.(2023). Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms. Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing (pp.265-295), New York: Taylor .

Özülkü, Görkem Et Al. "Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms." In Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing , 265-295. New York: Taylor , 2023

Özülkü, Görkem Et Al. "Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms." Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing , Taylor , 2023, pp.265-295.

Özülkü, G. Et Al. (2023) "Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms", Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing . New York: Taylor .

@bookchapter{bookchapter, author ={Görkem ÖZÜLKÜ Et Al. }, chaptertitle={Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms}, booktitle={ Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing}, publisher={Taylor }, city={New York},year={2023} }