Sakiyan, Ö. 2015. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.5 , 2910-2917.

Sakiyan, Ö., (2015). Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.5, 2910-2917.

Sakiyan, ÖZGE. "Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.5, 2910-2917, 2015

Sakiyan, ÖZGE Ş. . "Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.5, pp.2910-2917, 2015

Sakiyan, Ö. (2015) . "Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.5, pp.2910-2917.

@article{article, author={ÖZGE ŞAKIYAN DEMİRKOL}, title={Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2015, pages={2910-2917} }