Əkbərova, F. 2017. Study the possibility of using persimmon doshab in the production of bakery products. Theoretical & Applied Science , vol.52, no.8 , 61-66.

Əkbərova, F., (2017). Study the possibility of using persimmon doshab in the production of bakery products. Theoretical & Applied Science , vol.52, no.8, 61-66.

Əkbərova, FƏRİDƏ. "Study the possibility of using persimmon doshab in the production of bakery products," Theoretical & Applied Science , vol.52, no.8, 61-66, 2017

Əkbərova, FƏRİDƏ. "Study the possibility of using persimmon doshab in the production of bakery products." Theoretical & Applied Science , vol.52, no.8, pp.61-66, 2017

Əkbərova, F. (2017) . "Study the possibility of using persimmon doshab in the production of bakery products." Theoretical & Applied Science , vol.52, no.8, pp.61-66.

@article{article, author={FƏRİDƏ ƏKBƏROVA}, title={Study the possibility of using persimmon doshab in the production of bakery products}, journal={Theoretical & Applied Science}, year=2017, pages={61-66} }