M. Kahraman And M. Arıcı, "Variety of Lactic Acid Bacteria of Cake Dough Produced by Sourdough Fermentation," Avrupa Bilim ve Teknoloji Dergisi , no.19, pp.32-42, 2020
Kahraman, M. And Arıcı, M. 2020. Variety of Lactic Acid Bacteria of Cake Dough Produced by Sourdough Fermentation. Avrupa Bilim ve Teknoloji Dergisi , no.19 , 32-42.
Kahraman, M., & Arıcı, M., (2020). Variety of Lactic Acid Bacteria of Cake Dough Produced by Sourdough Fermentation. Avrupa Bilim ve Teknoloji Dergisi , no.19, 32-42.
Kahraman, Merve, And Muhammet ARICI. "Variety of Lactic Acid Bacteria of Cake Dough Produced by Sourdough Fermentation," Avrupa Bilim ve Teknoloji Dergisi , no.19, 32-42, 2020
Kahraman, Merve And Arıcı, Muhammet. "Variety of Lactic Acid Bacteria of Cake Dough Produced by Sourdough Fermentation." Avrupa Bilim ve Teknoloji Dergisi , no.19, pp.32-42, 2020
Kahraman, M. And Arıcı, M. (2020) . "Variety of Lactic Acid Bacteria of Cake Dough Produced by Sourdough Fermentation." Avrupa Bilim ve Teknoloji Dergisi , no.19, pp.32-42.
@article{article, author={Merve Kahraman And author={Muhammet ARICI}, title={Variety of Lactic Acid Bacteria of Cake Dough Produced by Sourdough Fermentation}, journal={Avrupa Bilim ve Teknoloji Dergisi}, year=2020, pages={32-42} }