Ertop, M. H. Et Al. 2018. Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.6 , 971-980.

Ertop, M. H., Ilter, S. M., Yilmaz, F., Baltaci, C., & Gundogdu, A., (2018). Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.6, 971-980.

Ertop, M. Et Al. "Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.6, 971-980, 2018

Ertop, M. H. Et Al. "Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.6, pp.971-980, 2018

Ertop, M. H. Et Al. (2018) . "Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.6, pp.971-980.

@article{article, author={M. Hendek Ertop Et Al. }, title={Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2018, pages={971-980} }