Demirkol, E. Et Al. 2006. Experimental determination of mass transfer coefficient: Moisture content and humidity ratio driving force approaches during baking. JOURNAL OF FOOD PROCESS ENGINEERING , vol.29, no.2 , 188-201.

Demirkol, E., ERDOĞDU, F., & Palazoglu, T., (2006). Experimental determination of mass transfer coefficient: Moisture content and humidity ratio driving force approaches during baking. JOURNAL OF FOOD PROCESS ENGINEERING , vol.29, no.2, 188-201.

Demirkol, E, FERRUH ERDOĞDU, And TK Palazoglu. "Experimental determination of mass transfer coefficient: Moisture content and humidity ratio driving force approaches during baking," JOURNAL OF FOOD PROCESS ENGINEERING , vol.29, no.2, 188-201, 2006

Demirkol, E Et Al. "Experimental determination of mass transfer coefficient: Moisture content and humidity ratio driving force approaches during baking." JOURNAL OF FOOD PROCESS ENGINEERING , vol.29, no.2, pp.188-201, 2006

Demirkol, E. ERDOĞDU, F. And Palazoglu, T. (2006) . "Experimental determination of mass transfer coefficient: Moisture content and humidity ratio driving force approaches during baking." JOURNAL OF FOOD PROCESS ENGINEERING , vol.29, no.2, pp.188-201.

@article{article, author={E Demirkol Et Al. }, title={Experimental determination of mass transfer coefficient: Moisture content and humidity ratio driving force approaches during baking}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2006, pages={188-201} }