KARAOĞLU, M. M. And KOTANCILAR, H. G. 2009. Quality and textural behaviour of par-baked and rebaked cake during prolonged storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.44, no.1 , 93-99.

KARAOĞLU, M. M., & KOTANCILAR, H. G., (2009). Quality and textural behaviour of par-baked and rebaked cake during prolonged storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.44, no.1, 93-99.

KARAOĞLU, Mehmet, And Halis Gürbüz KOTANCILAR. "Quality and textural behaviour of par-baked and rebaked cake during prolonged storage," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.44, no.1, 93-99, 2009

KARAOĞLU, Mehmet M. And KOTANCILAR, Halis G. . "Quality and textural behaviour of par-baked and rebaked cake during prolonged storage." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.44, no.1, pp.93-99, 2009

KARAOĞLU, M. M. And KOTANCILAR, H. G. (2009) . "Quality and textural behaviour of par-baked and rebaked cake during prolonged storage." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.44, no.1, pp.93-99.

@article{article, author={Mehmet Murat KARAOĞLU And author={Halis Gürbüz KOTANCILAR}, title={Quality and textural behaviour of par-baked and rebaked cake during prolonged storage}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2009, pages={93-99} }