Karaduman, Y. Et Al. 2023. Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58 , 4562-4571.

Karaduman, Y., Ozer, S. S., & Akin, A., (2023). Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, 4562-4571.

Karaduman, YAŞAR, Sila Seda Ozer, And Arzu Akin. "Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, 4562-4571, 2023

Karaduman, YAŞAR Et Al. "Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, pp.4562-4571, 2023

Karaduman, Y. Ozer, S. S. And Akin, A. (2023) . "Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, pp.4562-4571.

@article{article, author={YAŞAR KARADUMAN Et Al. }, title={Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2023, pages={4562-4571} }