ÖZÜLKÜ, G. And SİVRİ ÖZAY, D. 2016. Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus). International Food Technologist (IFT) , (Chicago, United States Of America), 15.

ÖZÜLKÜ, G., & SİVRİ ÖZAY, D., (2016). Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus) . International Food Technologist (IFT) (pp.15). Chicago, United States Of America

ÖZÜLKÜ, Görkem, And Dilek SİVRİ ÖZAY. "Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus)," International Food Technologist (IFT), Chicago, United States Of America, 2016

ÖZÜLKÜ, Görkem And SİVRİ ÖZAY, Dilek S. . "Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus)." International Food Technologist (IFT) , Chicago, United States Of America, pp.15, 2016

ÖZÜLKÜ, G. And SİVRİ ÖZAY, D. (2016) . "Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus)." International Food Technologist (IFT) , Chicago, United States Of America, p.15.

@conferencepaper{conferencepaper, author={Görkem ÖZÜLKÜ And author={Dilek SİVRİ ÖZAY}, title={Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus)}, congress name={International Food Technologist (IFT)}, city={Chicago}, country={United States Of America}, year={2016}, pages={15} }