Niçin, R.T.; Zehir-Şentürk, D.; Özkan, B.; Göksungur, Y.; Şimşek, Ö.
Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products. Foods 2024, 13, 432.
https://doi.org/10.3390/foods13030432
AMA Style
Niçin RT, Zehir-Şentürk D, Özkan B, Göksungur Y, Şimşek Ö.
Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products. Foods. 2024; 13(3):432.
https://doi.org/10.3390/foods13030432
Chicago/Turabian Style
Niçin, Ramazan Tolga, Duygu Zehir-Şentürk, Busenur Özkan, Yekta Göksungur, and Ömer Şimşek.
2024. "Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products" Foods 13, no. 3: 432.
https://doi.org/10.3390/foods13030432
APA Style
Niçin, R. T., Zehir-Şentürk, D., Özkan, B., Göksungur, Y., & Şimşek, Ö.
(2024). Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products. Foods, 13(3), 432.
https://doi.org/10.3390/foods13030432