Doğan, M. 2021. The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread. International Food Research Journal , vol.28, no.5 , 926-935.

Doğan, M., (2021). The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread. International Food Research Journal , vol.28, no.5, 926-935.

Doğan, MURAT. "The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread," International Food Research Journal , vol.28, no.5, 926-935, 2021

Doğan, MURAT. "The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread." International Food Research Journal , vol.28, no.5, pp.926-935, 2021

Doğan, M. (2021) . "The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread." International Food Research Journal , vol.28, no.5, pp.926-935.

@article{article, author={MURAT DOĞAN}, title={The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread}, journal={International Food Research Journal}, year=2021, pages={926-935} }