İZLİ, N. And POLAT, A. 2019. Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger. FOOD SCIENCE AND TECHNOLOGY , vol.39, no.3 , 652-659.

İZLİ, N., & POLAT, A., (2019). Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger. FOOD SCIENCE AND TECHNOLOGY , vol.39, no.3, 652-659.

İZLİ, NAZMİ, And AHMET POLAT. "Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger," FOOD SCIENCE AND TECHNOLOGY , vol.39, no.3, 652-659, 2019

İZLİ, NAZMİ And POLAT, AHMET. "Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger." FOOD SCIENCE AND TECHNOLOGY , vol.39, no.3, pp.652-659, 2019

İZLİ, N. And POLAT, A. (2019) . "Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger." FOOD SCIENCE AND TECHNOLOGY , vol.39, no.3, pp.652-659.

@article{article, author={NAZMİ İZLİ And author={AHMET POLAT}, title={Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2019, pages={652-659} }