Arıcı, M. Et Al. 2018. Biodiversity and technological properties of yeasts from Turkish sourdough. FOOD SCIENCE AND BIOTECHNOLOGY , vol.27 , 499-508.

Arıcı, M., Özülkü, G., Yıldırım, R. M., Sağdıç, O., & Durak, M. Z., (2018). Biodiversity and technological properties of yeasts from Turkish sourdough. FOOD SCIENCE AND BIOTECHNOLOGY , vol.27, 499-508.

Arıcı, Muhammet Et Al. "Biodiversity and technological properties of yeasts from Turkish sourdough," FOOD SCIENCE AND BIOTECHNOLOGY , vol.27, 499-508, 2018

Arıcı, Muhammet Et Al. "Biodiversity and technological properties of yeasts from Turkish sourdough." FOOD SCIENCE AND BIOTECHNOLOGY , vol.27, pp.499-508, 2018

Arıcı, M. Et Al. (2018) . "Biodiversity and technological properties of yeasts from Turkish sourdough." FOOD SCIENCE AND BIOTECHNOLOGY , vol.27, pp.499-508.

@article{article, author={Muhammet ARICI Et Al. }, title={Biodiversity and technological properties of yeasts from Turkish sourdough}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2018, pages={499-508} }