ŞAKIYAN DEMİRKOL, Ö. Et Al. 2007. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking. JOURNAL OF FOOD SCIENCE , vol.72, no.4 .

ŞAKIYAN DEMİRKOL, Ö., Sumnu, G., ŞAHİN, S., & Meda, V., (2007). Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking. JOURNAL OF FOOD SCIENCE , vol.72, no.4.

ŞAKIYAN DEMİRKOL, ÖZGE Et Al. "Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking," JOURNAL OF FOOD SCIENCE , vol.72, no.4, 2007

ŞAKIYAN DEMİRKOL, ÖZGE Ş. Et Al. "Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking." JOURNAL OF FOOD SCIENCE , vol.72, no.4, 2007

ŞAKIYAN DEMİRKOL, Ö. Et Al. (2007) . "Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking." JOURNAL OF FOOD SCIENCE , vol.72, no.4.

@article{article, author={ÖZGE ŞAKIYAN DEMİRKOL Et Al. }, title={Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking}, journal={JOURNAL OF FOOD SCIENCE}, year=2007}