Turabi, E. Et Al. 2008. Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology. FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1 , 64-73.

Turabi, E., Sumnu, G., & ŞAHİN, S., (2008). Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology. FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1, 64-73.

Turabi, Elif, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology," FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1, 64-73, 2008

Turabi, Elif Et Al. "Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology." FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1, pp.64-73, 2008

Turabi, E. Sumnu, G. And ŞAHİN, S. (2008) . "Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology." FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1, pp.64-73.

@article{article, author={Elif Turabi Et Al. }, title={Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2008, pages={64-73} }