Seyhun, N. Et Al. 2003. Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes. NAHRUNG-FOOD , vol.47, no.4 , 248-251.

Seyhun, N., Sumnu, G., & Sahin, S., (2003). Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes. NAHRUNG-FOOD , vol.47, no.4, 248-251.

Seyhun, N, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes," NAHRUNG-FOOD , vol.47, no.4, 248-251, 2003

Seyhun, N Et Al. "Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes." NAHRUNG-FOOD , vol.47, no.4, pp.248-251, 2003

Seyhun, N. Sumnu, G. And Sahin, S. (2003) . "Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes." NAHRUNG-FOOD , vol.47, no.4, pp.248-251.

@article{article, author={N Seyhun Et Al. }, title={Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes}, journal={NAHRUNG-FOOD}, year=2003, pages={248-251} }