Güler, A. Et Al. 2022. Comparison of the Sensory Properties of Bread Prepared with Different Soy Flour and Dill Formulations with the Simple Additive Weighting Method. GANUD - 3 International Conference on Gastronomy, Nutrition and Dietetics , (İstanbul, Turkey), 24-25.

Güler, A., Keklik, N. M., & Hastaoğlu, E., (2022). Comparison of the Sensory Properties of Bread Prepared with Different Soy Flour and Dill Formulations with the Simple Additive Weighting Method . GANUD - 3 International Conference on Gastronomy, Nutrition and Dietetics (pp.24-25). İstanbul, Turkey

Güler, Abdullah, NENE MELTEM KEKLİK, And EMRE HASTAOĞLU. "Comparison of the Sensory Properties of Bread Prepared with Different Soy Flour and Dill Formulations with the Simple Additive Weighting Method," GANUD - 3 International Conference on Gastronomy, Nutrition and Dietetics, İstanbul, Turkey, 2022

Güler, Abdullah Et Al. "Comparison of the Sensory Properties of Bread Prepared with Different Soy Flour and Dill Formulations with the Simple Additive Weighting Method." GANUD - 3 International Conference on Gastronomy, Nutrition and Dietetics , İstanbul, Turkey, pp.24-25, 2022

Güler, A. Keklik, N. M. And Hastaoğlu, E. (2022) . "Comparison of the Sensory Properties of Bread Prepared with Different Soy Flour and Dill Formulations with the Simple Additive Weighting Method." GANUD - 3 International Conference on Gastronomy, Nutrition and Dietetics , İstanbul, Turkey, pp.24-25.

@conferencepaper{conferencepaper, author={Abdullah Güler Et Al. }, title={Comparison of the Sensory Properties of Bread Prepared with Different Soy Flour and Dill Formulations with the Simple Additive Weighting Method}, congress name={GANUD - 3 International Conference on Gastronomy, Nutrition and Dietetics}, city={İstanbul}, country={Turkey}, year={2022}, pages={24-25} }