Yıldız, Ö. And Doğan, İ. S. 2011. Determination of Partial Baking Time For Cake. Euro Food Chem XVI (Translating food chemistry into health benefits) , (Gdansk, Poland), 122.

Yıldız, Ö., & Doğan, İ. S., (2011). Determination of Partial Baking Time For Cake . Euro Food Chem XVI (Translating food chemistry into health benefits) (pp.122). Gdansk, Poland

Yıldız, Önder, And İsmail Sait Doğan. "Determination of Partial Baking Time For Cake," Euro Food Chem XVI (Translating food chemistry into health benefits), Gdansk, Poland, 2011

Yıldız, Önder And Doğan, İsmail S. . "Determination of Partial Baking Time For Cake." Euro Food Chem XVI (Translating food chemistry into health benefits) , Gdansk, Poland, pp.122, 2011

Yıldız, Ö. And Doğan, İ. S. (2011) . "Determination of Partial Baking Time For Cake." Euro Food Chem XVI (Translating food chemistry into health benefits) , Gdansk, Poland, p.122.

@conferencepaper{conferencepaper, author={Önder Yıldız And author={İsmail Sait Doğan}, title={Determination of Partial Baking Time For Cake}, congress name={Euro Food Chem XVI (Translating food chemistry into health benefits)}, city={Gdansk}, country={Poland}, year={2011}, pages={122} }