Cetiner, B.; Shamanin, V.P.; Tekin-Cakmak, Z.H.; Pototskaya, I.V.; Koksel, F.; Shepelev, S.S.; Aydarov, A.N.; Ozdemir, B.; Morgounov, A.I.; Koksel, H.
Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making. Foods 2023, 12, 2109.
https://doi.org/10.3390/foods12112109
AMA Style
Cetiner B, Shamanin VP, Tekin-Cakmak ZH, Pototskaya IV, Koksel F, Shepelev SS, Aydarov AN, Ozdemir B, Morgounov AI, Koksel H.
Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making. Foods. 2023; 12(11):2109.
https://doi.org/10.3390/foods12112109
Chicago/Turabian Style
Cetiner, Buket, Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Inna V. Pototskaya, Filiz Koksel, Sergey S. Shepelev, Amanzhol N. Aydarov, Bayram Ozdemir, Alexey I. Morgounov, and Hamit Koksel.
2023. "Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making" Foods 12, no. 11: 2109.
https://doi.org/10.3390/foods12112109
APA Style
Cetiner, B., Shamanin, V. P., Tekin-Cakmak, Z. H., Pototskaya, I. V., Koksel, F., Shepelev, S. S., Aydarov, A. N., Ozdemir, B., Morgounov, A. I., & Koksel, H.
(2023). Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making. Foods, 12(11), 2109.
https://doi.org/10.3390/foods12112109