SAKA, İ. Et Al. 2021. Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147 .

SAKA, İ., Topcam, H., Son, E., ÖZKAYA, B., & ERDOĞDU, F., (2021). Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147.

SAKA, İREM Et Al. "Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147, 2021

SAKA, İREM Et Al. "Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147, 2021

SAKA, İ. Et Al. (2021) . "Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.147.

@article{article, author={İREM SAKA Et Al. }, title={Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021}