D. Gocmen Et Al. , "The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread," ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.205, no.2, pp.135-139, 1997
Gocmen, D. Et Al. 1997. The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.205, no.2 , 135-139.
Gocmen, D., Sahin, I., & Ercan, R., (1997). The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.205, no.2, 135-139.
Gocmen, D, I Sahin, And R Ercan. "The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread," ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.205, no.2, 135-139, 1997
Gocmen, D Et Al. "The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread." ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.205, no.2, pp.135-139, 1997
Gocmen, D. Sahin, I. And Ercan, R. (1997) . "The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread." ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.205, no.2, pp.135-139.
@article{article, author={D Gocmen Et Al. }, title={The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread}, journal={ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY}, year=1997, pages={135-139} }