ISIK, B. Et Al. 2016. Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying. FOOD AND BIOPROCESS TECHNOLOGY , vol.9, no.10 , 1653-1660.

ISIK, B., ŞAHİN, S., & Sumnu, G., (2016). Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying. FOOD AND BIOPROCESS TECHNOLOGY , vol.9, no.10, 1653-1660.

ISIK, Betul, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying," FOOD AND BIOPROCESS TECHNOLOGY , vol.9, no.10, 1653-1660, 2016

ISIK, Betul Et Al. "Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying." FOOD AND BIOPROCESS TECHNOLOGY , vol.9, no.10, pp.1653-1660, 2016

ISIK, B. ŞAHİN, S. And Sumnu, G. (2016) . "Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying." FOOD AND BIOPROCESS TECHNOLOGY , vol.9, no.10, pp.1653-1660.

@article{article, author={Betul ISIK Et Al. }, title={Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2016, pages={1653-1660} }