Atasever Savas, O. Et Al. 2018. Effects of Rye Sourdough Fermentation on Phenolic Components. International Conference on Raw Materials to Processed Foods , 201.

Atasever Savas, O., AĞIRMAN, B., ÖZER, M. S., & ERTEN, H., (2018). Effects of Rye Sourdough Fermentation on Phenolic Components . International Conference on Raw Materials to Processed Foods (pp.201).

Atasever Savas, Ozlem Et Al. "Effects of Rye Sourdough Fermentation on Phenolic Components," International Conference on Raw Materials to Processed Foods, 2018

Atasever Savas, Ozlem A. Et Al. "Effects of Rye Sourdough Fermentation on Phenolic Components." International Conference on Raw Materials to Processed Foods , pp.201, 2018

Atasever Savas, O. Et Al. (2018) . "Effects of Rye Sourdough Fermentation on Phenolic Components." International Conference on Raw Materials to Processed Foods , p.201.

@conferencepaper{conferencepaper, author={Ozlem Atasever Savas Et Al. }, title={Effects of Rye Sourdough Fermentation on Phenolic Components}, congress name={International Conference on Raw Materials to Processed Foods}, city={}, country={}, year={2018}, pages={201} }