M. H. Ertop And M. HAYTA, "Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.4, pp.697-706, 2018
Ertop, M. H. And HAYTA, M. 2018. Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.4 , 697-706.
Ertop, M. H., & HAYTA, M., (2018). Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.4, 697-706.
Ertop, Muge, And MEHMET HAYTA. "Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.4, 697-706, 2018
Ertop, Muge H. And HAYTA, MEHMET. "Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.4, pp.697-706, 2018
Ertop, M. H. And HAYTA, M. (2018) . "Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.24, no.4, pp.697-706.
@article{article, author={Muge Hendek Ertop And author={MEHMET HAYTA}, title={Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2018, pages={697-706} }