Cetiner, B. Et Al. 2023. Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making. Foods , vol.12, no.11 .

Cetiner, B., Shamanin, V. P., TEKİN ÇAKMAK, Z. H., Pototskaya, I. V., Koksel, F., Shepelev, S. S., ... Aydarov, A. N.(2023). Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making. Foods , vol.12, no.11.

Cetiner, Buket Et Al. "Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making," Foods , vol.12, no.11, 2023

Cetiner, Buket Et Al. "Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making." Foods , vol.12, no.11, 2023

Cetiner, B. Et Al. (2023) . "Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making." Foods , vol.12, no.11.

@article{article, author={Buket Cetiner Et Al. }, title={Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making}, journal={Foods}, year=2023}