Sakiyan, O. Et Al. 2007. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking. Journal of Food Science , vol.72, no.4 .

Sakiyan, O., Sumnu, G., Sahin, S., & Meda, V., (2007). Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking. Journal of Food Science , vol.72, no.4.

Sakiyan, Ozge Et Al. "Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking," Journal of Food Science , vol.72, no.4, 2007

Sakiyan, Ozge Et Al. "Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking." Journal of Food Science , vol.72, no.4, 2007

Sakiyan, O. Et Al. (2007) . "Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking." Journal of Food Science , vol.72, no.4.

@article{article, author={Ozge Sakiyan Et Al. }, title={Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking}, journal={Journal of Food Science}, year=2007}