ALİFAKİ, Ö. Et Al. 2017. The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes. Innovations in Food Science and Technology .

ALİFAKİ, Ö., ŞAKIYAN DEMİRKOL, Ö., & İŞCİ YAKAN, A., (2017). The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes . Innovations in Food Science and Technology

ALİFAKİ, ÖZLEM, ÖZGE ŞAKIYAN DEMİRKOL, And ASLI İŞCİ YAKAN. "The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes," Innovations in Food Science and Technology, 2017

ALİFAKİ, ÖZLEM Et Al. "The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes." Innovations in Food Science and Technology , 2017

ALİFAKİ, Ö. ŞAKIYAN DEMİRKOL, Ö. And İŞCİ YAKAN, A. (2017) . "The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes." Innovations in Food Science and Technology .

@conferencepaper{conferencepaper, author={ÖZLEM ALİFAKİ Et Al. }, title={The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes}, congress name={Innovations in Food Science and Technology}, city={}, country={}, year={2017}}