Icoz, D. Et Al. 2004. Color and texture development during microwave and conventional baking of breads. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.7, no.2 , 201-213.

Icoz, D., Sumnu, G., & Sahin, S., (2004). Color and texture development during microwave and conventional baking of breads. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.7, no.2, 201-213.

Icoz, D, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Color and texture development during microwave and conventional baking of breads," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.7, no.2, 201-213, 2004

Icoz, D Et Al. "Color and texture development during microwave and conventional baking of breads." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.7, no.2, pp.201-213, 2004

Icoz, D. Sumnu, G. And Sahin, S. (2004) . "Color and texture development during microwave and conventional baking of breads." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.7, no.2, pp.201-213.

@article{article, author={D Icoz Et Al. }, title={Color and texture development during microwave and conventional baking of breads}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2004, pages={201-213} }