Yıldız, E. Et Al. 2018. Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry. FOOD AND BIOPROCESS TECHNOLOGY , vol.11 , 1923-1933.

Yıldız, E., Güner, S., Sumnu, G., Şahin, S., & Oztop, M. H., (2018). Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry. FOOD AND BIOPROCESS TECHNOLOGY , vol.11, 1923-1933.

Yıldız, EDA Et Al. "Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry," FOOD AND BIOPROCESS TECHNOLOGY , vol.11, 1923-1933, 2018

Yıldız, EDA Et Al. "Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry." FOOD AND BIOPROCESS TECHNOLOGY , vol.11, pp.1923-1933, 2018

Yıldız, E. Et Al. (2018) . "Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry." FOOD AND BIOPROCESS TECHNOLOGY , vol.11, pp.1923-1933.

@article{article, author={EDA YILDIZ Et Al. }, title={Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2018, pages={1923-1933} }