O. Daglioglu Et Al. , "Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry," JAOCS, Journal of the American Oil Chemists' Society , vol.77, no.5, pp.543-545, 2000
Daglioglu, O. Et Al. 2000. Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry. JAOCS, Journal of the American Oil Chemists' Society , vol.77, no.5 , 543-545.
Daglioglu, O., Tasan, M., & Tuncel, N. B., (2000). Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry. JAOCS, Journal of the American Oil Chemists' Society , vol.77, no.5, 543-545.
Daglioglu, Orhan, Murat Tasan, And NECATİ BARIŞ TUNCEL. "Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry," JAOCS, Journal of the American Oil Chemists' Society , vol.77, no.5, 543-545, 2000
Daglioglu, Orhan Et Al. "Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry." JAOCS, Journal of the American Oil Chemists' Society , vol.77, no.5, pp.543-545, 2000
Daglioglu, O. Tasan, M. And Tuncel, N. B. (2000) . "Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry." JAOCS, Journal of the American Oil Chemists' Society , vol.77, no.5, pp.543-545.
@article{article, author={Orhan Daglioglu Et Al. }, title={Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry}, journal={JAOCS, Journal of the American Oil Chemists' Society}, year=2000, pages={543-545} }