ÖZÜLKÜ, G. And SİVRİ ÖZAY, D. 2012. Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough. V Symposium on Sourdough , (Helsinki, Finland), 16.

ÖZÜLKÜ, G., & SİVRİ ÖZAY, D., (2012). Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough . V Symposium on Sourdough (pp.16). Helsinki, Finland

ÖZÜLKÜ, Görkem, And Dilek SİVRİ ÖZAY. "Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough," V Symposium on Sourdough, Helsinki, Finland, 2012

ÖZÜLKÜ, Görkem And SİVRİ ÖZAY, Dilek S. . "Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough." V Symposium on Sourdough , Helsinki, Finland, pp.16, 2012

ÖZÜLKÜ, G. And SİVRİ ÖZAY, D. (2012) . "Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough." V Symposium on Sourdough , Helsinki, Finland, p.16.

@conferencepaper{conferencepaper, author={Görkem ÖZÜLKÜ And author={Dilek SİVRİ ÖZAY}, title={Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough}, congress name={V Symposium on Sourdough}, city={Helsinki}, country={Finland}, year={2012}, pages={16} }