ZORBA, M. Et Al. 1999. The choice of starter culture combination for the boza production by using sensory evaluation and determination of the chemical and rheological properties. Improved Traditional Foods for the Next Century , (Valensiya, Spain), 79-83.

ZORBA, M., HANCIOĞLU, Ö., GENÇ, M., ASLAN, A., OVA, G., & KARAPINAR, M., (1999). The choice of starter culture combination for the boza production by using sensory evaluation and determination of the chemical and rheological properties . Improved Traditional Foods for the Next Century (pp.79-83). Valensiya, Spain

ZORBA, MURAT Et Al. "The choice of starter culture combination for the boza production by using sensory evaluation and determination of the chemical and rheological properties," Improved Traditional Foods for the Next Century, Valensiya, Spain, 1999

ZORBA, MURAT Et Al. "The choice of starter culture combination for the boza production by using sensory evaluation and determination of the chemical and rheological properties." Improved Traditional Foods for the Next Century , Valensiya, Spain, pp.79-83, 1999

ZORBA, M. Et Al. (1999) . "The choice of starter culture combination for the boza production by using sensory evaluation and determination of the chemical and rheological properties." Improved Traditional Foods for the Next Century , Valensiya, Spain, pp.79-83.

@conferencepaper{conferencepaper, author={MURAT ZORBA Et Al. }, title={The choice of starter culture combination for the boza production by using sensory evaluation and determination of the chemical and rheological properties}, congress name={Improved Traditional Foods for the Next Century}, city={Valensiya}, country={Spain}, year={1999}, pages={79-83} }