Ozdemir, N. Et Al. 2019. The effect of fermentation time on the volatile aromatic profile of tarhana dough. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.3 , 212-222.

Ozdemir, N., Simsek, Ö., Temiz, H., & Con, A. H., (2019). The effect of fermentation time on the volatile aromatic profile of tarhana dough. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.3, 212-222.

Ozdemir, Nilguen Et Al. "The effect of fermentation time on the volatile aromatic profile of tarhana dough," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.3, 212-222, 2019

Ozdemir, Nilguen Et Al. "The effect of fermentation time on the volatile aromatic profile of tarhana dough." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.3, pp.212-222, 2019

Ozdemir, N. Et Al. (2019) . "The effect of fermentation time on the volatile aromatic profile of tarhana dough." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.3, pp.212-222.

@article{article, author={Nilguen Ozdemir Et Al. }, title={The effect of fermentation time on the volatile aromatic profile of tarhana dough}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2019, pages={212-222} }