M. ŞAHİN Et Al. , "Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products," FOODS , vol.13, no.12, 2024
ŞAHİN, M. Et Al. 2024. Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products. FOODS , vol.13, no.12 .
ŞAHİN, M., ÖZGÖLET, M., CANKURT, H., & DERTLİ, E., (2024). Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products. FOODS , vol.13, no.12.
ŞAHİN, Mustafa Et Al. "Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products," FOODS , vol.13, no.12, 2024
ŞAHİN, Mustafa Et Al. "Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products." FOODS , vol.13, no.12, 2024
ŞAHİN, M. Et Al. (2024) . "Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products." FOODS , vol.13, no.12.
@article{article, author={Mustafa ŞAHİN Et Al. }, title={Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products}, journal={FOODS}, year=2024}