Berktas, S. Et Al. 2023. Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds. Journal of Food Science , vol.88, no.7 , 2919-2932.

Berktas, S., ÇAM, M., Salum, P., & Erbay, Z., (2023). Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds. Journal of Food Science , vol.88, no.7, 2919-2932.

Berktas, Serap Et Al. "Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds," Journal of Food Science , vol.88, no.7, 2919-2932, 2023

Berktas, Serap Et Al. "Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds." Journal of Food Science , vol.88, no.7, pp.2919-2932, 2023

Berktas, S. Et Al. (2023) . "Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds." Journal of Food Science , vol.88, no.7, pp.2919-2932.

@article{article, author={Serap Berktas Et Al. }, title={Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds}, journal={Journal of Food Science}, year=2023, pages={2919-2932} }