Cakir, E. Et Al. 2023. POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD. Latin American Applied Research , vol.53, no.4 , 395-401.

Cakir, E., Yıldırım, R., Pour, N., Özülkü, G., Toker, Ö. S., & Arıcı, M., (2023). POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD. Latin American Applied Research , vol.53, no.4, 395-401.

Cakir, E. Et Al. "POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD," Latin American Applied Research , vol.53, no.4, 395-401, 2023

Cakir, E. Et Al. "POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD." Latin American Applied Research , vol.53, no.4, pp.395-401, 2023

Cakir, E. Et Al. (2023) . "POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD." Latin American Applied Research , vol.53, no.4, pp.395-401.

@article{article, author={E. Cakir Et Al. }, title={POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD}, journal={Latin American Applied Research}, year=2023, pages={395-401} }