Yagmur, G. Et Al. 2016. Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.66, no.2 , 99-107.

Yagmur, G., Tanguler, H., LEVENTDURUR, S., Elmaci, S. B., TURHAN, E. U., Francesca, N., ... Settanni, L.(2016). Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.66, no.2, 99-107.

Yagmur, Gulten Et Al. "Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields," POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.66, no.2, 99-107, 2016

Yagmur, Gulten Et Al. "Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields." POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.66, no.2, pp.99-107, 2016

Yagmur, G. Et Al. (2016) . "Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields." POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.66, no.2, pp.99-107.

@article{article, author={Gulten Yagmur Et Al. }, title={Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields}, journal={POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES}, year=2016, pages={99-107} }