Kilmanoglu, H. Et Al. 2024. Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life. International Journal of Gastronomy and Food Science , vol.35 .

Kilmanoglu, H., Akbas, M., Yigit Cinar, A., & Durak, M. Z., (2024). Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life. International Journal of Gastronomy and Food Science , vol.35.

Kilmanoglu, Hilal Et Al. "Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life," International Journal of Gastronomy and Food Science , vol.35, 2024

Kilmanoglu, Hilal Et Al. "Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life." International Journal of Gastronomy and Food Science , vol.35, 2024

Kilmanoglu, H. Et Al. (2024) . "Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life." International Journal of Gastronomy and Food Science , vol.35.

@article{article, author={Hilal Kilmanoglu Et Al. }, title={Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life}, journal={International Journal of Gastronomy and Food Science}, year=2024}