DOYMAZ, İ. Et Al. 2015. Characteristics of Thin-layer Infrared Drying of Green Bean. CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.1 , 83-90.

DOYMAZ, İ., KIPÇAK, A. S., & Piskin, S., (2015). Characteristics of Thin-layer Infrared Drying of Green Bean. CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.1, 83-90.

DOYMAZ, İbrahim, Azmi Seyhun KIPÇAK, And Sabriye PİŞKİN. "Characteristics of Thin-layer Infrared Drying of Green Bean," CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.1, 83-90, 2015

DOYMAZ, İbrahim Et Al. "Characteristics of Thin-layer Infrared Drying of Green Bean." CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.1, pp.83-90, 2015

DOYMAZ, İ. KIPÇAK, A. S. And Piskin, S. (2015) . "Characteristics of Thin-layer Infrared Drying of Green Bean." CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.1, pp.83-90.

@article{article, author={İbrahim DOYMAZ Et Al. }, title={Characteristics of Thin-layer Infrared Drying of Green Bean}, journal={CZECH JOURNAL OF FOOD SCIENCES}, year=2015, pages={83-90} }