Bağdat, E. Ş. Et Al. 2024. Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties. International Journal of Food Science and Technology , vol.59, no.12 , 9147-9156.

Bağdat, E. Ş., BOZKURT, F., Kahraman Ilıkkan, Ö., SAĞDIÇ, O., & TÖRNÜK, F., (2024). Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties. International Journal of Food Science and Technology , vol.59, no.12, 9147-9156.

Bağdat, Elif Et Al. "Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties," International Journal of Food Science and Technology , vol.59, no.12, 9147-9156, 2024

Bağdat, Elif Ş. Et Al. "Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties." International Journal of Food Science and Technology , vol.59, no.12, pp.9147-9156, 2024

Bağdat, E. Ş. Et Al. (2024) . "Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties." International Journal of Food Science and Technology , vol.59, no.12, pp.9147-9156.

@article{article, author={Elif Şeyma Bağdat Et Al. }, title={Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties}, journal={International Journal of Food Science and Technology}, year=2024, pages={9147-9156} }