KOÇER, D. Et Al. 2007. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. JOURNAL OF FOOD ENGINEERING , vol.78, no.3 , 953-964.

KOÇER, D., HİCŞAŞMAZ, Z., BAYINDIRLI, A., & KATNAŞ, S., (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. JOURNAL OF FOOD ENGINEERING , vol.78, no.3, 953-964.

KOÇER, Dilek Et Al. "Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer," JOURNAL OF FOOD ENGINEERING , vol.78, no.3, 953-964, 2007

KOÇER, Dilek Et Al. "Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer." JOURNAL OF FOOD ENGINEERING , vol.78, no.3, pp.953-964, 2007

KOÇER, D. Et Al. (2007) . "Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer." JOURNAL OF FOOD ENGINEERING , vol.78, no.3, pp.953-964.

@article{article, author={Dilek KOÇER Et Al. }, title={Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer}, journal={JOURNAL OF FOOD ENGINEERING}, year=2007, pages={953-964} }