Ozel, S. Et Al. 2015. Diversity and Stability of Yeast Species During the Fermentation of Tarhana. FOOD BIOTECHNOLOGY , vol.29, no.1 , 117-129.

Ozel, S., Sabanoglu, S., Con, A. H., & Simsek, Ö., (2015). Diversity and Stability of Yeast Species During the Fermentation of Tarhana. FOOD BIOTECHNOLOGY , vol.29, no.1, 117-129.

Ozel, Serap Et Al. "Diversity and Stability of Yeast Species During the Fermentation of Tarhana," FOOD BIOTECHNOLOGY , vol.29, no.1, 117-129, 2015

Ozel, Serap Et Al. "Diversity and Stability of Yeast Species During the Fermentation of Tarhana." FOOD BIOTECHNOLOGY , vol.29, no.1, pp.117-129, 2015

Ozel, S. Et Al. (2015) . "Diversity and Stability of Yeast Species During the Fermentation of Tarhana." FOOD BIOTECHNOLOGY , vol.29, no.1, pp.117-129.

@article{article, author={Serap Ozel Et Al. }, title={Diversity and Stability of Yeast Species During the Fermentation of Tarhana}, journal={FOOD BIOTECHNOLOGY}, year=2015, pages={117-129} }