Alkay, Z. And Durak, M. 2024. The effect of combinations of sourdough lactic acid bacteria and yeasts on wheat bread quality: Evaluation in terms of microbiological, rheological, textural and volatile components. Latin American Applied Research , vol.54, no.1 , 31-38.

Alkay, Z., & Durak, M., (2024). The effect of combinations of sourdough lactic acid bacteria and yeasts on wheat bread quality: Evaluation in terms of microbiological, rheological, textural and volatile components. Latin American Applied Research , vol.54, no.1, 31-38.

Alkay, Z., And M.Z. Durak. "The effect of combinations of sourdough lactic acid bacteria and yeasts on wheat bread quality: Evaluation in terms of microbiological, rheological, textural and volatile components," Latin American Applied Research , vol.54, no.1, 31-38, 2024

Alkay, Z. And Durak, M.Z.. "The effect of combinations of sourdough lactic acid bacteria and yeasts on wheat bread quality: Evaluation in terms of microbiological, rheological, textural and volatile components." Latin American Applied Research , vol.54, no.1, pp.31-38, 2024

Alkay, Z. And Durak, M. (2024) . "The effect of combinations of sourdough lactic acid bacteria and yeasts on wheat bread quality: Evaluation in terms of microbiological, rheological, textural and volatile components." Latin American Applied Research , vol.54, no.1, pp.31-38.

@article{article, author={Z. Alkay And author={M.Z. Durak}, title={The effect of combinations of sourdough lactic acid bacteria and yeasts on wheat bread quality: Evaluation in terms of microbiological, rheological, textural and volatile components}, journal={Latin American Applied Research}, year=2024, pages={31-38} }