BATU, A. And BATU, H. S. 2020. The Place of Sesame and Tahini in Turkish Gastronomy. Aydın Gastronomy , vol.4, no.2 , 83-100.

BATU, A., & BATU, H. S., (2020). The Place of Sesame and Tahini in Turkish Gastronomy. Aydın Gastronomy , vol.4, no.2, 83-100.

BATU, ALİ, And Heysem Suat BATU. "The Place of Sesame and Tahini in Turkish Gastronomy," Aydın Gastronomy , vol.4, no.2, 83-100, 2020

BATU, ALİ And BATU, Heysem S. . "The Place of Sesame and Tahini in Turkish Gastronomy." Aydın Gastronomy , vol.4, no.2, pp.83-100, 2020

BATU, A. And BATU, H. S. (2020) . "The Place of Sesame and Tahini in Turkish Gastronomy." Aydın Gastronomy , vol.4, no.2, pp.83-100.

@article{article, author={ALİ BATU And author={Heysem Suat BATU}, title={The Place of Sesame and Tahini in Turkish Gastronomy}, journal={Aydın Gastronomy}, year=2020, pages={83-100} }