A. ÜNVER ALÇAY Et Al. , "Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea," The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia, 2013
ÜNVER ALÇAY, A. Et Al. 2013. Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , (Ohrid, Macedonia).
ÜNVER ALÇAY, A., AKSU, F., & DÜLGER ALTINER, D., (2013). Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea . The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia
ÜNVER ALÇAY, AYLA, FİLİZ AKSU, And DİLEK DÜLGER ALTINER. "Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea," The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 2013
ÜNVER ALÇAY, AYLA Ü. Et Al. "Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia, 2013
ÜNVER ALÇAY, A. AKSU, F. And DÜLGER ALTINER, D. (2013) . "Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia.
@conferencepaper{conferencepaper, author={AYLA ÜNVER ALÇAY Et Al. }, title={Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea}, congress name={The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Ohrid}, country={Macedonia}, year={2013}}