Keskin, S. O. Et Al. 2007. A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.3 , 329-334.

Keskin, S. O., Sumnu, G., & Sahin, S., (2007). A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.3, 329-334.

Keskin, Semin, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.3, 329-334, 2007

Keskin, Semin O. Et Al. "A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.3, pp.329-334, 2007

Keskin, S. O. Sumnu, G. And Sahin, S. (2007) . "A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.3, pp.329-334.

@article{article, author={Semin Ozge Keskin Et Al. }, title={A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2007, pages={329-334} }