Akdeniz, N. Et Al. 2005. Effects of different batter formulations on the quality of deep-fat-fried carrot slices. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221 , 99-105.

Akdeniz, N., Sahin, S., & Sumnu, G., (2005). Effects of different batter formulations on the quality of deep-fat-fried carrot slices. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, 99-105.

Akdeniz, N, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Effects of different batter formulations on the quality of deep-fat-fried carrot slices," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, 99-105, 2005

Akdeniz, N Et Al. "Effects of different batter formulations on the quality of deep-fat-fried carrot slices." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, pp.99-105, 2005

Akdeniz, N. Sahin, S. And Sumnu, G. (2005) . "Effects of different batter formulations on the quality of deep-fat-fried carrot slices." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, pp.99-105.

@article{article, author={N Akdeniz Et Al. }, title={Effects of different batter formulations on the quality of deep-fat-fried carrot slices}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2005, pages={99-105} }