Şahin Ören, T. Et Al. 2021. Cracked Wheat and Cracked Wheat as a Gastronomic Identity Element in Anatolian Cuisine Culture. Türk Turizm Araştırmaları Dergisi , vol.5, no.3 , 1961-1981.

Şahin Ören, T., arman, a., & ERDEM, Ö., (2021). Cracked Wheat and Cracked Wheat as a Gastronomic Identity Element in Anatolian Cuisine Culture. Türk Turizm Araştırmaları Dergisi , vol.5, no.3, 1961-1981.

Şahin Ören, TUBA, adem arman, And Özkan ERDEM. "Cracked Wheat and Cracked Wheat as a Gastronomic Identity Element in Anatolian Cuisine Culture," Türk Turizm Araştırmaları Dergisi , vol.5, no.3, 1961-1981, 2021

Şahin Ören, TUBA Ş. Et Al. "Cracked Wheat and Cracked Wheat as a Gastronomic Identity Element in Anatolian Cuisine Culture." Türk Turizm Araştırmaları Dergisi , vol.5, no.3, pp.1961-1981, 2021

Şahin Ören, T. arman, a. And ERDEM, Ö. (2021) . "Cracked Wheat and Cracked Wheat as a Gastronomic Identity Element in Anatolian Cuisine Culture." Türk Turizm Araştırmaları Dergisi , vol.5, no.3, pp.1961-1981.

@article{article, author={TUBA ŞAHİN ÖREN Et Al. }, title={Cracked Wheat and Cracked Wheat as a Gastronomic Identity Element in Anatolian Cuisine Culture}, journal={Türk Turizm Araştırmaları Dergisi}, year=2021, pages={1961-1981} }