Çinar, A. T. Et Al. 2023. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven. Journal of the Science of Food and Agriculture , vol.103, no.11 , 5342-5352.

Çinar, A. T., Turabi Yolaçaner, E., & ATEŞ, E. G., (2023). Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven. Journal of the Science of Food and Agriculture , vol.103, no.11, 5342-5352.

Çinar, Azra, ELİF YOLAÇANER, And ELİF GÖKÇEN ATEŞ. "Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven," Journal of the Science of Food and Agriculture , vol.103, no.11, 5342-5352, 2023

Çinar, Azra T. Et Al. "Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven." Journal of the Science of Food and Agriculture , vol.103, no.11, pp.5342-5352, 2023

Çinar, A. T. Turabi Yolaçaner, E. And ATEŞ, E. G. (2023) . "Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven." Journal of the Science of Food and Agriculture , vol.103, no.11, pp.5342-5352.

@article{article, author={Azra Tuğçe Çinar Et Al. }, title={Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven}, journal={Journal of the Science of Food and Agriculture}, year=2023, pages={5342-5352} }