Konak, U. I. Et Al. 2017. EFFECTS of ULTRAVIOLET IRRADIATION of BATTER and DIFFERENT BAKING METHODS on CAKE QUALITY. JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES , vol.7, no.2 , 113-117.

Konak, U. I., CERTEL, M., & KARAKAŞ BUDAK, B., (2017). EFFECTS of ULTRAVIOLET IRRADIATION of BATTER and DIFFERENT BAKING METHODS on CAKE QUALITY. JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES , vol.7, no.2, 113-117.

Konak, ÜLGEN, MUHARREM CERTEL, And BARÇIN KARAKAŞ BUDAK. "EFFECTS of ULTRAVIOLET IRRADIATION of BATTER and DIFFERENT BAKING METHODS on CAKE QUALITY," JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES , vol.7, no.2, 113-117, 2017

Konak, ÜLGEN İ. Et Al. "EFFECTS of ULTRAVIOLET IRRADIATION of BATTER and DIFFERENT BAKING METHODS on CAKE QUALITY." JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES , vol.7, no.2, pp.113-117, 2017

Konak, U. I. CERTEL, M. And KARAKAŞ BUDAK, B. (2017) . "EFFECTS of ULTRAVIOLET IRRADIATION of BATTER and DIFFERENT BAKING METHODS on CAKE QUALITY." JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES , vol.7, no.2, pp.113-117.

@article{article, author={ÜLGEN İLKNUR KONAK Et Al. }, title={EFFECTS of ULTRAVIOLET IRRADIATION of BATTER and DIFFERENT BAKING METHODS on CAKE QUALITY}, journal={JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES}, year=2017, pages={113-117} }