Alifaki, Y. O. Et Al. 2019. Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.3 , 1530-1540.

Alifaki, Y. O., ŞAKIYAN DEMİRKOL, Ö., & İŞCİ YAKAN, A., (2019). Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.3, 1530-1540.

Alifaki, Yasar, ÖZGE ŞAKIYAN DEMİRKOL, And ASLI İŞCİ YAKAN. "Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.3, 1530-1540, 2019

Alifaki, Yasar O. Et Al. "Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.3, pp.1530-1540, 2019

Alifaki, Y. O. ŞAKIYAN DEMİRKOL, Ö. And İŞCİ YAKAN, A. (2019) . "Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.3, pp.1530-1540.

@article{article, author={Yasar Ozlem Alifaki Et Al. }, title={Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2019, pages={1530-1540} }