Gul, L. B. Et Al. 2020. Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough. Journal of Food Processing and Preservation , vol.44, no.4 .

Gul, L. B., Gul, O., Yilmaz, M. T., Dertli, E., & Con, A. H., (2020). Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough. Journal of Food Processing and Preservation , vol.44, no.4.

Gul, Latife Et Al. "Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough," Journal of Food Processing and Preservation , vol.44, no.4, 2020

Gul, Latife B. Et Al. "Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough." Journal of Food Processing and Preservation , vol.44, no.4, 2020

Gul, L. B. Et Al. (2020) . "Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough." Journal of Food Processing and Preservation , vol.44, no.4.

@article{article, author={Latife Betul Gul Et Al. }, title={Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough}, journal={Journal of Food Processing and Preservation}, year=2020}