Karlıdağ, S. Et Al. 2022. Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality. Journal of Tekirdag Agricultural Faculty , vol.19, no.3 , 541-553.

Karlıdağ, S., Arıcı, M., & Özülkü, G., (2022). Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality. Journal of Tekirdag Agricultural Faculty , vol.19, no.3, 541-553.

Karlıdağ, Senem, Muhammet ARICI, And Görkem ÖZÜLKÜ. "Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality," Journal of Tekirdag Agricultural Faculty , vol.19, no.3, 541-553, 2022

Karlıdağ, Senem Et Al. "Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality." Journal of Tekirdag Agricultural Faculty , vol.19, no.3, pp.541-553, 2022

Karlıdağ, S. Arıcı, M. And Özülkü, G. (2022) . "Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality." Journal of Tekirdag Agricultural Faculty , vol.19, no.3, pp.541-553.

@article{article, author={Senem Karlıdağ Et Al. }, title={Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality}, journal={Journal of Tekirdag Agricultural Faculty}, year=2022, pages={541-553} }