Celik, I. Et Al. 2005. The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food. CZECH JOURNAL OF FOOD SCIENCES , vol.23, no.5 , 190-195.

Celik, I., Isik, F., Simsek, Ö., & Gursoy, O., (2005). The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food. CZECH JOURNAL OF FOOD SCIENCES , vol.23, no.5, 190-195.

Celik, I Et Al. "The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food," CZECH JOURNAL OF FOOD SCIENCES , vol.23, no.5, 190-195, 2005

Celik, I Et Al. "The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food." CZECH JOURNAL OF FOOD SCIENCES , vol.23, no.5, pp.190-195, 2005

Celik, I. Et Al. (2005) . "The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food." CZECH JOURNAL OF FOOD SCIENCES , vol.23, no.5, pp.190-195.

@article{article, author={I Celik Et Al. }, title={The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food}, journal={CZECH JOURNAL OF FOOD SCIENCES}, year=2005, pages={190-195} }