HAKGÜDER TAZE, B. Et Al. 2011. Morphology and bulk rheology affected by operational conditions in submerged fermentation of Aspergillus sojae. International Food Congress, Novel Approaches in Food Industry , (Çeşme, Turkey).

HAKGÜDER TAZE, B., GÖĞÜŞ, N., ÜNLÜTÜRK, S., TARI, C., & Lahore, M. F., (2011). Morphology and bulk rheology affected by operational conditions in submerged fermentation of Aspergillus sojae . International Food Congress, Novel Approaches in Food Industry, Çeşme, Turkey

HAKGÜDER TAZE, BENGİ Et Al. "Morphology and bulk rheology affected by operational conditions in submerged fermentation of Aspergillus sojae," International Food Congress, Novel Approaches in Food Industry, Çeşme, Turkey, 2011

HAKGÜDER TAZE, BENGİ Et Al. "Morphology and bulk rheology affected by operational conditions in submerged fermentation of Aspergillus sojae." International Food Congress, Novel Approaches in Food Industry , Çeşme, Turkey, 2011

HAKGÜDER TAZE, B. Et Al. (2011) . "Morphology and bulk rheology affected by operational conditions in submerged fermentation of Aspergillus sojae." International Food Congress, Novel Approaches in Food Industry , Çeşme, Turkey.

@conferencepaper{conferencepaper, author={BENGİ HAKGÜDER Et Al. }, title={Morphology and bulk rheology affected by operational conditions in submerged fermentation of Aspergillus sojae}, congress name={International Food Congress, Novel Approaches in Food Industry}, city={Çeşme}, country={Turkey}, year={2011}}