Bakkalbaşı, E. Et Al. 2015. Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press‐Cake. Journal Of Food Quality , vol.38 , 422-430.

Bakkalbaşı, E., Meral, R., & Dogan, İ. S., (2015). Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press‐Cake. Journal Of Food Quality , vol.38, 422-430.

Bakkalbaşı, Emre, Raciye Meral, And İsmail Sait Dogan. "Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press‐Cake," Journal Of Food Quality , vol.38, 422-430, 2015

Bakkalbaşı, Emre Et Al. "Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press‐Cake." Journal Of Food Quality , vol.38, pp.422-430, 2015

Bakkalbaşı, E. Meral, R. And Dogan, İ. S. (2015) . "Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press‐Cake." Journal Of Food Quality , vol.38, pp.422-430.

@article{article, author={Emre Bakkalbaşı Et Al. }, title={Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press‐Cake}, journal={Journal Of Food Quality}, year=2015, pages={422-430} }