Demirkesen, I. Et Al. 2011. Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9 , 1809-1815.

Demirkesen, I., Sumnu, G., ŞAHİN, S., & Uysal, N., (2011). Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9, 1809-1815.

Demirkesen, Ilkem Et Al. "Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9, 1809-1815, 2011

Demirkesen, Ilkem Et Al. "Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9, pp.1809-1815, 2011

Demirkesen, I. Et Al. (2011) . "Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9, pp.1809-1815.

@article{article, author={Ilkem Demirkesen Et Al. }, title={Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2011, pages={1809-1815} }