ERBAŞ, M. Et Al. 2011. Effects of adding different doses of yoghurt starter culture and baking at different temperatures on phytic acid content of whole wheat bread. International Food Congress Novel Approaches in Food Industry , (İzmir, Turkey), 685.

ERBAŞ, M., DURAK, A. N., ARSLAN TONTUL, S., & GÜL, S., (2011). Effects of adding different doses of yoghurt starter culture and baking at different temperatures on phytic acid content of whole wheat bread . International Food Congress Novel Approaches in Food Industry (pp.685). İzmir, Turkey

ERBAŞ, MUSTAFA Et Al. "Effects of adding different doses of yoghurt starter culture and baking at different temperatures on phytic acid content of whole wheat bread," International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 2011

ERBAŞ, MUSTAFA Et Al. "Effects of adding different doses of yoghurt starter culture and baking at different temperatures on phytic acid content of whole wheat bread." International Food Congress Novel Approaches in Food Industry , İzmir, Turkey, pp.685, 2011

ERBAŞ, M. Et Al. (2011) . "Effects of adding different doses of yoghurt starter culture and baking at different temperatures on phytic acid content of whole wheat bread." International Food Congress Novel Approaches in Food Industry , İzmir, Turkey, p.685.

@conferencepaper{conferencepaper, author={MUSTAFA ERBAŞ Et Al. }, title={Effects of adding different doses of yoghurt starter culture and baking at different temperatures on phytic acid content of whole wheat bread}, congress name={International Food Congress Novel Approaches in Food Industry}, city={İzmir}, country={Turkey}, year={2011}, pages={685} }