Kotancılar, H. G. Et Al. 2022. Qualitative propertiesof breads with sourdough, wheat, rye, oat whole flour additive. ATA-Gıda Dergisi (ATA-Food Journal) , vol.1, no.1 , 1-6.

Kotancılar, H. G., Yakar, T., & Karaoğlu, M. M., (2022). Qualitative propertiesof breads with sourdough, wheat, rye, oat whole flour additive. ATA-Gıda Dergisi (ATA-Food Journal) , vol.1, no.1, 1-6.

Kotancılar, Halis, Timuçin Yakar, And Mehmet Murat KARAOĞLU. "Qualitative propertiesof breads with sourdough, wheat, rye, oat whole flour additive," ATA-Gıda Dergisi (ATA-Food Journal) , vol.1, no.1, 1-6, 2022

Kotancılar, Halis G. Et Al. "Qualitative propertiesof breads with sourdough, wheat, rye, oat whole flour additive." ATA-Gıda Dergisi (ATA-Food Journal) , vol.1, no.1, pp.1-6, 2022

Kotancılar, H. G. Yakar, T. And Karaoğlu, M. M. (2022) . "Qualitative propertiesof breads with sourdough, wheat, rye, oat whole flour additive." ATA-Gıda Dergisi (ATA-Food Journal) , vol.1, no.1, pp.1-6.

@article{article, author={Halis Gürbüz KOTANCILAR Et Al. }, title={Qualitative propertiesof breads with sourdough, wheat, rye, oat whole flour additive}, journal={ATA-Gıda Dergisi (ATA-Food Journal)}, year=2022, pages={1-6} }