Alioğlu, T. And Özülkü, G. 2021. Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. FOOD SCIENCE AND TECHNOLOGY , 1009-1016.

Alioğlu, T., & Özülkü, G., (2021). Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. FOOD SCIENCE AND TECHNOLOGY , 1009-1016.

Alioğlu, Tuba, And Görkem ÖZÜLKÜ. "Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits," FOOD SCIENCE AND TECHNOLOGY , 1009-1016, 2021

Alioğlu, Tuba And Özülkü, Görkem. "Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits." FOOD SCIENCE AND TECHNOLOGY , pp.1009-1016, 2021

Alioğlu, T. And Özülkü, G. (2021) . "Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits." FOOD SCIENCE AND TECHNOLOGY , pp.1009-1016.

@article{article, author={Tuba Alioğlu And author={Görkem ÖZÜLKÜ}, title={Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={1009-1016} }