Alifaki, Y. O. And ŞAKIYAN DEMİRKOL, Ö. 2017. Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.4 , 944-953.

Alifaki, Y. O., & ŞAKIYAN DEMİRKOL, Ö., (2017). Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.4, 944-953.

Alifaki, Yasar, And ÖZGE ŞAKIYAN DEMİRKOL. "Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.4, 944-953, 2017

Alifaki, Yasar O. And ŞAKIYAN DEMİRKOL, ÖZGE Ş. . "Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.4, pp.944-953, 2017

Alifaki, Y. O. And ŞAKIYAN DEMİRKOL, Ö. (2017) . "Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.4, pp.944-953.

@article{article, author={Yasar Ozlem Alifaki And author={ÖZGE ŞAKIYAN DEMİRKOL}, title={Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2017, pages={944-953} }