Yildiz, O. And Dogan, I. S. 2014. Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.10, no.4 , 737-746.

Yildiz, O., & Dogan, I. S., (2014). Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.10, no.4, 737-746.

Yildiz, Onder, And İsmail Sait Doğan. "Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.10, no.4, 737-746, 2014

Yildiz, Onder And Dogan, İsmail S. . "Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.10, no.4, pp.737-746, 2014

Yildiz, O. And Dogan, I. S. (2014) . "Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.10, no.4, pp.737-746.

@article{article, author={Onder Yildiz And author={İsmail Sait Doğan}, title={Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2014, pages={737-746} }