Cakir, E. Et Al. 2021. Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152 .

Cakir, E., ARICI, M., & DURAK, M. Z., (2021). Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152.

Cakir, Elif, Muhammet ARICI, And Muhammed Zeki DURAK. "Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152, 2021

Cakir, Elif Et Al. "Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152, 2021

Cakir, E. ARICI, M. And DURAK, M. Z. (2021) . "Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152.

@article{article, author={Elif Cakir Et Al. }, title={Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021}