İZLİ, N. And Isik, E. 2015. Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.2 , 241-249.

İZLİ, N., & Isik, E., (2015). Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.2, 241-249.

İZLİ, NAZMİ, And Esref Isik. "Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.2, 241-249, 2015

İZLİ, NAZMİ And Isik, Esref. "Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.2, pp.241-249, 2015

İZLİ, N. And Isik, E. (2015) . "Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.2, pp.241-249.

@article{article, author={NAZMİ İZLİ And author={Esref Isik}, title={Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2015, pages={241-249} }