R. S. Uysal Et Al. , "Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake," JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.2, 2019
Uysal, R. S. Et Al. 2019. Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake. JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.2 .
Uysal, R. S., Sumnu, G., & Boyaci, I. H., (2019). Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake. JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.2.
Uysal, Reyhan, SERVET GÜLÜM ŞÜMNÜ, And Ismail Hakki Boyaci. "Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake," JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.2, 2019
Uysal, Reyhan S. Et Al. "Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake." JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.2, 2019
Uysal, R. S. Sumnu, G. And Boyaci, I. H. (2019) . "Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake." JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.2.
@article{article, author={Reyhan Selin Uysal Et Al. }, title={Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2019}