DOĞAN, M. And TEKİNER, İ. H. 2019. Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions. Journal of Applied Food Technology , vol.6, no.2 , 15-21.

DOĞAN, M., & TEKİNER, İ. H., (2019). Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions. Journal of Applied Food Technology , vol.6, no.2, 15-21.

DOĞAN, MURAT, And İSMAİL HAKKI TEKİNER. "Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions," Journal of Applied Food Technology , vol.6, no.2, 15-21, 2019

DOĞAN, MURAT And TEKİNER, İSMAİL H. . "Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions." Journal of Applied Food Technology , vol.6, no.2, pp.15-21, 2019

DOĞAN, M. And TEKİNER, İ. H. (2019) . "Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions." Journal of Applied Food Technology , vol.6, no.2, pp.15-21.

@article{article, author={MURAT DOĞAN And author={İSMAİL HAKKI TEKİNER}, title={Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions}, journal={Journal of Applied Food Technology}, year=2019, pages={15-21} }