ŞAKIYAN DEMİRKOL, Ö. Et Al. 2011. A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens. FOOD AND BIOPROCESS TECHNOLOGY , vol.4, no.7 , 1237-1244.

ŞAKIYAN DEMİRKOL, Ö., Sumnu, G., ŞAHİN, S., Meda, V., Koksel, H., & Chang, P., (2011). A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens. FOOD AND BIOPROCESS TECHNOLOGY , vol.4, no.7, 1237-1244.

ŞAKIYAN DEMİRKOL, ÖZGE Et Al. "A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens," FOOD AND BIOPROCESS TECHNOLOGY , vol.4, no.7, 1237-1244, 2011

ŞAKIYAN DEMİRKOL, ÖZGE Ş. Et Al. "A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens." FOOD AND BIOPROCESS TECHNOLOGY , vol.4, no.7, pp.1237-1244, 2011

ŞAKIYAN DEMİRKOL, Ö. Et Al. (2011) . "A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens." FOOD AND BIOPROCESS TECHNOLOGY , vol.4, no.7, pp.1237-1244.

@article{article, author={ÖZGE ŞAKIYAN DEMİRKOL Et Al. }, title={A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2011, pages={1237-1244} }