BOYACI GÜNDÜZ, C. P. Et Al. 2022. Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation. FOOD CHEMISTRY-X , vol.14 .

BOYACI GÜNDÜZ, C. P., AĞIRMAN, B., Gaglio, R., Franciosi, E., Francesca, N., Settanni, L., ... ERTEN, H.(2022). Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation. FOOD CHEMISTRY-X , vol.14.

BOYACI GÜNDÜZ, CENNET Et Al. "Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation," FOOD CHEMISTRY-X , vol.14, 2022

BOYACI GÜNDÜZ, CENNET P. Et Al. "Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation." FOOD CHEMISTRY-X , vol.14, 2022

BOYACI GÜNDÜZ, C. P. Et Al. (2022) . "Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation." FOOD CHEMISTRY-X , vol.14.

@article{article, author={CENNET PELİN BOYACI GÜNDÜZ Et Al. }, title={Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation}, journal={FOOD CHEMISTRY-X}, year=2022}