Citace záznamu
Citace podle APA (7th ed.)
Doğan, M., & Tekiner, İ. H. (2019). Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology.
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Citace podle Chicago (17th ed.)
Doğan, Murat, a İsmail Hakkı Tekiner. Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey Against Some Gut Conditions. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology, 2019.
Kopírování bylo úspěšné
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Citace podle MLA (9th ed.)
Doğan, Murat, a İsmail Hakkı Tekiner. Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey Against Some Gut Conditions. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology, 2019.
Kopírování bylo úspěšné
Kopírování se nezdařilo
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