İspirli, H. Et Al. 2020. Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread. Food Control , vol.107 .

İspirli, H., ÖZMEN, D., YILMAZ, M. T., SAĞDIÇ, O., & Dertli, E., (2020). Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread. Food Control , vol.107.

İspirli, Hümeyra Et Al. "Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread," Food Control , vol.107, 2020

İspirli, Hümeyra Et Al. "Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread." Food Control , vol.107, 2020

İspirli, H. Et Al. (2020) . "Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread." Food Control , vol.107.

@article{article, author={Hümeyra İspirli Et Al. }, title={Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread}, journal={Food Control}, year=2020}