Icen, S. Et Al. 2021. Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.5 , 2557-2564.

Icen, S., KARAKAŞ BUDAK, B., & CERTEL, M., (2021). Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.5, 2557-2564.

Icen, Seda, BARÇIN KARAKAŞ BUDAK, And MUHARREM CERTEL. "Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.5, 2557-2564, 2021

Icen, Seda Et Al. "Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.5, pp.2557-2564, 2021

Icen, S. KARAKAŞ BUDAK, B. And CERTEL, M. (2021) . "Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.5, pp.2557-2564.

@article{article, author={Seda Icen Et Al. }, title={Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={2557-2564} }