Çakır, E. Et Al. 2020. The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality. Journal of Food Measurement and Characterization , vol.14 , 1646-1655.

Çakır, E., Arıcı, M., Durak, M. Z., & Karasu, S., (2020). The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality. Journal of Food Measurement and Characterization , vol.14, 1646-1655.

Çakır, Elif Et Al. "The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality," Journal of Food Measurement and Characterization , vol.14, 1646-1655, 2020

Çakır, Elif Et Al. "The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality." Journal of Food Measurement and Characterization , vol.14, pp.1646-1655, 2020

Çakır, E. Et Al. (2020) . "The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality." Journal of Food Measurement and Characterization , vol.14, pp.1646-1655.

@article{article, author={Elif Çakır Et Al. }, title={The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality}, journal={Journal of Food Measurement and Characterization}, year=2020, pages={1646-1655} }