AĞIRMAN, B. Et Al. 2018. Effects of Rye Sourdough Fermentation on Phenolic Components. Raw Materials to Processed Foods , (Antalya, Turkey), 201.

AĞIRMAN, B., Atasever Savaş, Ö., ÖZER, M. S., & ERTEN, H., (2018). Effects of Rye Sourdough Fermentation on Phenolic Components . Raw Materials to Processed Foods (pp.201). Antalya, Turkey

AĞIRMAN, BİLAL Et Al. "Effects of Rye Sourdough Fermentation on Phenolic Components," Raw Materials to Processed Foods, Antalya, Turkey, 2018

AĞIRMAN, BİLAL Et Al. "Effects of Rye Sourdough Fermentation on Phenolic Components." Raw Materials to Processed Foods , Antalya, Turkey, pp.201, 2018

AĞIRMAN, B. Et Al. (2018) . "Effects of Rye Sourdough Fermentation on Phenolic Components." Raw Materials to Processed Foods , Antalya, Turkey, p.201.

@conferencepaper{conferencepaper, author={BİLAL AĞIRMAN Et Al. }, title={Effects of Rye Sourdough Fermentation on Phenolic Components}, congress name={Raw Materials to Processed Foods}, city={Antalya}, country={Turkey}, year={2018}, pages={201} }