Metin Yıldırım, R. And Arıcı, M. 2018. Rheological properties of sourdough fermented with different lactic acid bacteria strains. The International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 148.

Metin Yıldırım, R., & Arıcı, M., (2018). Rheological properties of sourdough fermented with different lactic acid bacteria strains . The International Symposium on Food Rheology and Texture (pp.148). İstanbul, Turkey

Metin Yıldırım, Ruşen, And Muhammet ARICI. "Rheological properties of sourdough fermented with different lactic acid bacteria strains," The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018

Metin Yıldırım, Ruşen M. And Arıcı, Muhammet. "Rheological properties of sourdough fermented with different lactic acid bacteria strains." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.148, 2018

Metin Yıldırım, R. And Arıcı, M. (2018) . "Rheological properties of sourdough fermented with different lactic acid bacteria strains." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, p.148.

@conferencepaper{conferencepaper, author={Ruşen METİN YILDIRIM And author={Muhammet ARICI}, title={Rheological properties of sourdough fermented with different lactic acid bacteria strains}, congress name={The International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={148} }