Gül, Latife Betül, and Ahmet Hilmi Çon. 2019. “Technological Properties of Some Lactic Acid Bacteria and Interactions With Saccharomyces Cerevisiae PFC121 in Tarhana Dough During Fermentation: Interaction Between Yeast and LAB in Tarhana Dough”. Journal of BioScience and Biotechnology 8 (1):7-16. https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/233.