OZKAHRAMAN, B. C. Et Al. 2016. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.3 , 1567-1575.

OZKAHRAMAN, B. C., Sumnu, G., & ŞAHİN, S., (2016). Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.3, 1567-1575.

OZKAHRAMAN, Betul, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.3, 1567-1575, 2016

OZKAHRAMAN, Betul C. Et Al. "Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.3, pp.1567-1575, 2016

OZKAHRAMAN, B. C. Sumnu, G. And ŞAHİN, S. (2016) . "Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.3, pp.1567-1575.

@article{article, author={Betul Canan OZKAHRAMAN Et Al. }, title={Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2016, pages={1567-1575} }