A. Kayacier Et Al. , "Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber," FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, pp.133-147, 2014
Kayacier, A. Et Al. 2014. Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber. FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1 , 133-147.
Kayacier, A., Yuksel, F., & Karaman, S., (2014). Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber. FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, 133-147.
Kayacier, Ahmed, Ferhat YÜKSEL, And Safa KARAMAN. "Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber," FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, 133-147, 2014
Kayacier, Ahmed Et Al. "Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber." FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, pp.133-147, 2014
Kayacier, A. Yuksel, F. And Karaman, S. (2014) . "Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber." FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, pp.133-147.
@article{article, author={Ahmed KAYACIER Et Al. }, title={Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2014, pages={133-147} }