ÖZÜLKÜ, G. And SİVRİ ÖZAY, D. 2016. Improving the Bread Quality of High Protease Activity Flour Using Hops Humulus Lupulus Extract. Institute of Food Technologists Annual Meeting 2016 .

ÖZÜLKÜ, G., & SİVRİ ÖZAY, D., (2016). Improving the Bread Quality of High Protease Activity Flour Using Hops Humulus Lupulus Extract . Institute of Food Technologists Annual Meeting 2016

ÖZÜLKÜ, Görkem, And DİLEK SİVRİ ÖZAY. "Improving the Bread Quality of High Protease Activity Flour Using Hops Humulus Lupulus Extract," Institute of Food Technologists Annual Meeting 2016, 2016

ÖZÜLKÜ, Görkem And SİVRİ ÖZAY, DİLEK S. . "Improving the Bread Quality of High Protease Activity Flour Using Hops Humulus Lupulus Extract." Institute of Food Technologists Annual Meeting 2016 , 2016

ÖZÜLKÜ, G. And SİVRİ ÖZAY, D. (2016) . "Improving the Bread Quality of High Protease Activity Flour Using Hops Humulus Lupulus Extract." Institute of Food Technologists Annual Meeting 2016 .

@conferencepaper{conferencepaper, author={Görkem ÖZÜLKÜ And author={DİLEK SİVRİ ÖZAY}, title={Improving the Bread Quality of High Protease Activity Flour Using Hops Humulus Lupulus Extract}, congress name={Institute of Food Technologists Annual Meeting 2016}, city={}, country={}, year={2016}}