A. T. Cinar Et Al. , "Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.11, pp.5342-5352, 2023
Cinar, A. T. Et Al. 2023. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.11 , 5342-5352.
Cinar, A. T., Yolaçaner, E., & Ateş, E. G., (2023). Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.11, 5342-5352.
Cinar, Azra, Elif Yolaçaner, And ELİF GÖKÇEN ATEŞ. "Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.11, 5342-5352, 2023
Cinar, Azra T. Et Al. "Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.11, pp.5342-5352, 2023
Cinar, A. T. Yolaçaner, E. And Ateş, E. G. (2023) . "Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.11, pp.5342-5352.
@article{article, author={Azra Tugce Cinar Et Al. }, title={Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2023, pages={5342-5352} }