BOYACI, İ. H. Et Al. 2009. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks. FOOD AND BIOPROCESS TECHNOLOGY , vol.2, no.4 , 353-360.

BOYACI, İ. H., Sumnu, G., & Sakiyan, O., (2009). Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks. FOOD AND BIOPROCESS TECHNOLOGY , vol.2, no.4, 353-360.

BOYACI, İSMAİL, SERVET GÜLÜM ŞÜMNÜ, And Ozge Sakiyan. "Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks," FOOD AND BIOPROCESS TECHNOLOGY , vol.2, no.4, 353-360, 2009

BOYACI, İSMAİL H. Et Al. "Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks." FOOD AND BIOPROCESS TECHNOLOGY , vol.2, no.4, pp.353-360, 2009

BOYACI, İ. H. Sumnu, G. And Sakiyan, O. (2009) . "Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks." FOOD AND BIOPROCESS TECHNOLOGY , vol.2, no.4, pp.353-360.

@article{article, author={İSMAİL HAKKI BOYACI Et Al. }, title={Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2009, pages={353-360} }