APA (7th ed.) Citation

Alkay, Z., Doğan, Ş. N., Tunçil, S., & Tunçil, Y. E. (2026). Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value. Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 40(1), 87. https://doi.org/10.15316/selcukjafsci.1743642

Chicago Style (17th ed.) Citation

Alkay, Zuhal, Şeyma Nur Doğan, Seda Tunçil, and Yunus Emre Tunçil. "Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value." Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim Ve Gida Bilimleri Dergisi 40, no. 1 (2026): 87. https://doi.org/10.15316/selcukjafsci.1743642.

MLA (9th ed.) Citation

Alkay, Zuhal, et al. "Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value." Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim Ve Gida Bilimleri Dergisi, vol. 40, no. 1, 2026, p. 87, https://doi.org/10.15316/selcukjafsci.1743642.