DOĞAN, M. And TEKİNER, İ. H. 2020. Extracellular Phytase Activities of Lactic Acid Bacteria in Sourdough Mix Prepared From Traditionally Produced Boza As Starter Culture. Food and Health , vol.6, no.2 , 117-127.

DOĞAN, M., & TEKİNER, İ. H., (2020). Extracellular Phytase Activities of Lactic Acid Bacteria in Sourdough Mix Prepared From Traditionally Produced Boza As Starter Culture. Food and Health , vol.6, no.2, 117-127.

DOĞAN, MURAT, And İSMAİL HAKKI TEKİNER. "Extracellular Phytase Activities of Lactic Acid Bacteria in Sourdough Mix Prepared From Traditionally Produced Boza As Starter Culture," Food and Health , vol.6, no.2, 117-127, 2020

DOĞAN, MURAT And TEKİNER, İSMAİL H. . "Extracellular Phytase Activities of Lactic Acid Bacteria in Sourdough Mix Prepared From Traditionally Produced Boza As Starter Culture." Food and Health , vol.6, no.2, pp.117-127, 2020

DOĞAN, M. And TEKİNER, İ. H. (2020) . "Extracellular Phytase Activities of Lactic Acid Bacteria in Sourdough Mix Prepared From Traditionally Produced Boza As Starter Culture." Food and Health , vol.6, no.2, pp.117-127.

@article{article, author={MURAT DOĞAN And author={İSMAİL HAKKI TEKİNER}, title={Extracellular Phytase Activities of Lactic Acid Bacteria in Sourdough Mix Prepared From Traditionally Produced Boza As Starter Culture}, journal={Food and Health}, year=2020, pages={117-127} }