BOYACI GÜNDÜZ, C. P. And ERTEN, H. 2022. Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.4 .

BOYACI GÜNDÜZ, C. P., & ERTEN, H., (2022). Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.4.

BOYACI GÜNDÜZ, CENNET, And HÜSEYİN ERTEN. "Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.4, 2022

BOYACI GÜNDÜZ, CENNET P. And ERTEN, HÜSEYİN. "Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.4, 2022

BOYACI GÜNDÜZ, C. P. And ERTEN, H. (2022) . "Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.4.

@article{article, author={CENNET PELİN BOYACI GÜNDÜZ And author={HÜSEYİN ERTEN}, title={Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}