Sevimli, K. Et Al. 2005. Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221 , 61-68.

Sevimli, K., Sumnu, G., & Sahin, S., (2005). Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, 61-68.

Sevimli, KM, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, 61-68, 2005

Sevimli, KM Et Al. "Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, pp.61-68, 2005

Sevimli, K. Sumnu, G. And Sahin, S. (2005) . "Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, pp.61-68.

@article{article, author={KM Sevimli Et Al. }, title={Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2005, pages={61-68} }