Alkay, Z. Et Al. 2023. RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS. Journal of Microbiology, Biotechnology and Food Sciences , vol.12, no.5 .

Alkay, Z., Alkay, R., DERTLİ, E., Kökten, K., & DURAK, M. Z., (2023). RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS. Journal of Microbiology, Biotechnology and Food Sciences , vol.12, no.5.

Alkay, Zuhal Et Al. "RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS," Journal of Microbiology, Biotechnology and Food Sciences , vol.12, no.5, 2023

Alkay, Zuhal Et Al. "RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS." Journal of Microbiology, Biotechnology and Food Sciences , vol.12, no.5, 2023

Alkay, Z. Et Al. (2023) . "RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS." Journal of Microbiology, Biotechnology and Food Sciences , vol.12, no.5.

@article{article, author={Zuhal Alkay Et Al. }, title={RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS}, journal={Journal of Microbiology, Biotechnology and Food Sciences}, year=2023}