ALİFAKI, Ö. Et Al. 2016. UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE. 15th International Cereal and Bread Congress .

ALİFAKI, Ö., ŞAKIYAN DEMİRKOL, Ö., & KUTLU, N., (2016). UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE . 15th International Cereal and Bread Congress

ALİFAKI, ÖZLEM, ÖZGE ŞAKIYAN DEMİRKOL, And NACİYE KUTLU. "UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE," 15th International Cereal and Bread Congress, 2016

ALİFAKI, ÖZLEM Et Al. "UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE." 15th International Cereal and Bread Congress , 2016

ALİFAKI, Ö. ŞAKIYAN DEMİRKOL, Ö. And KUTLU, N. (2016) . "UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE." 15th International Cereal and Bread Congress .

@conferencepaper{conferencepaper, author={ÖZLEM ALİFAKI Et Al. }, title={UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE}, congress name={15th International Cereal and Bread Congress}, city={}, country={}, year={2016}}