Ispirli, H. Et Al. 2018. Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics. Food Biotechnology , vol.32, no.3 , 222-235.

Ispirli, H., Demirbaş, F., Yüzer, M. O., & Dertli, E., (2018). Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics. Food Biotechnology , vol.32, no.3, 222-235.

Ispirli, Hümeyra Et Al. "Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics," Food Biotechnology , vol.32, no.3, 222-235, 2018

Ispirli, Hümeyra Et Al. "Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics." Food Biotechnology , vol.32, no.3, pp.222-235, 2018

Ispirli, H. Et Al. (2018) . "Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics." Food Biotechnology , vol.32, no.3, pp.222-235.

@article{article, author={Hümeyra Ispirli Et Al. }, title={Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics}, journal={Food Biotechnology}, year=2018, pages={222-235} }