1. Alyakut, Ö. and Küçükkömürler, S. (2018). A Traditional Bread Type: Yufka. Journal of Tourism and Gastronomy Studies, 6(3), 379-395. doi: 10.21325/jotags.2018.288.
2. Aydin, E., Baysal, E., Toker, H., Turkoglu, T., Deveci, I., Ozcifci, A. and Peker, H. (2015). Decay Resistance, Physical, Mechanical, and Thermal Properties of Heated Oriental Beech
Wood. Wood Research, 60 (6), 913-928.
3. Badem, A. and Akturfan, M. (2020). A Local Soup: Arabaşı (Arab aşı, Ara aşı). M.C. Küçüktığlı, Y. Seçim, M.M. Adabalı and M. Yılmaz (Ed.), In: Inspirations from Anatolian
4. Culinary Culture. (p. 38-62). Konya: Konya Metropolitan Municipality Cultural Publications.
5. Baltas, N. (2017). Investigation of a Wild Pear Species (Pyrus Elaeagnifolia subsp. Elaeagnifolia Pallas) from Antalya, Turkey: Polyphenol Oxidase Properties and Anti-
Xanthine Oxidase, Anti-Urease, and Antioxidant Activity. International Journal of Food Properties, 20 (3), 585-595.