DOĞAN, M. And Karapınar Keserli, A. 2024. An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour. International Journal of Gastronomy and Food Science , vol.37 .

DOĞAN, M., & Karapınar Keserli, A., (2024). An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour. International Journal of Gastronomy and Food Science , vol.37.

DOĞAN, MURAT, And Aylin Karapınar Keserli. "An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour," International Journal of Gastronomy and Food Science , vol.37, 2024

DOĞAN, MURAT And Karapınar Keserli, Aylin K. . "An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour." International Journal of Gastronomy and Food Science , vol.37, 2024

DOĞAN, M. And Karapınar Keserli, A. (2024) . "An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour." International Journal of Gastronomy and Food Science , vol.37.

@article{article, author={MURAT DOĞAN And author={Aylin Karapınar Keserli}, title={An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour}, journal={International Journal of Gastronomy and Food Science}, year=2024}