Turabi, E. Et Al. 2008. Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology. Food and Bioprocess Technology , vol.1, no.1 , 64-73.

Turabi, E., Sumnu, G., & ŞAHİN, S., (2008). Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology. Food and Bioprocess Technology , vol.1, no.1, 64-73.

Turabi, ELİF, Gulum Sumnu, And SERPİL ŞAHİN. "Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology," Food and Bioprocess Technology , vol.1, no.1, 64-73, 2008

Turabi, ELİF Et Al. "Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology." Food and Bioprocess Technology , vol.1, no.1, pp.64-73, 2008

Turabi, E. Sumnu, G. And ŞAHİN, S. (2008) . "Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology." Food and Bioprocess Technology , vol.1, no.1, pp.64-73.

@article{article, author={ELİF YOLAÇANER Et Al. }, title={Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology}, journal={Food and Bioprocess Technology}, year=2008, pages={64-73} }