G. Izli Et Al. , "Quality retention in pumpkin powder dried by combined microwave-convective drying," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, pp.1558-1569, 2022
Izli, G. Et Al. 2022. Quality retention in pumpkin powder dried by combined microwave-convective drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4 , 1558-1569.
Izli, G., Yildiz, G., & Berk, Ş. E., (2022). Quality retention in pumpkin powder dried by combined microwave-convective drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, 1558-1569.
Izli, Gokcen, Gulcin Yildiz, And ŞENEL ECEM BERK. "Quality retention in pumpkin powder dried by combined microwave-convective drying," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, 1558-1569, 2022
Izli, Gokcen Et Al. "Quality retention in pumpkin powder dried by combined microwave-convective drying." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, pp.1558-1569, 2022
Izli, G. Yildiz, G. And Berk, Ş. E. (2022) . "Quality retention in pumpkin powder dried by combined microwave-convective drying." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, pp.1558-1569.
@article{article, author={Gokcen Izli Et Al. }, title={Quality retention in pumpkin powder dried by combined microwave-convective drying}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2022, pages={1558-1569} }