ERTOP, M. H. And ŞEKER, İ. T. 2018. Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.1 , 45-53.

ERTOP, M. H., & ŞEKER, İ. T., (2018). Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.1, 45-53.

ERTOP, MÜGE, And İBRAHİM TUĞKAN ŞEKER. "Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.1, 45-53, 2018

ERTOP, MÜGE H. And ŞEKER, İBRAHİM T. . "Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.1, pp.45-53, 2018

ERTOP, M. H. And ŞEKER, İ. T. (2018) . "Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.1, pp.45-53.

@article{article, author={MÜGE HENDEK ERTOP And author={İBRAHİM TUĞKAN ŞEKER}, title={Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2018, pages={45-53} }