Gülten, Y., Hasan, T., Sezgi, L., Bağder, E. S., Ünal, T. E., Nicola, F., . . . Hüseyin, E. 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. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
Chicago Style (17th ed.) CitationGülten, Yağmur, Tanguler Hasan, Leventdurur Sezgi, Elmacı Simel Bağder, Turhan Emel Ünal, Francesca Nicola, Settanni Luca, Moschetti Giancarlo, and Erten Hüseyin. 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. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
MLA (9th ed.) CitationGülten, Yağmur, 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. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.