Tangüler, H. (2021) “The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam)”, Turkish Journal of Agriculture - Food Science and Technology, 9(10), pp. 1759–1766. doi: 10.24925/turjaf.v9i10.1759-1766.4246.