ÇALIŞKAN KOÇ, G. 2020. The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.). Journal of Food Science and Technology , vol.57, no.12 , 4576-4587.

ÇALIŞKAN KOÇ, G., (2020). The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.). Journal of Food Science and Technology , vol.57, no.12, 4576-4587.

ÇALIŞKAN KOÇ, GÜLŞAH. "The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)," Journal of Food Science and Technology , vol.57, no.12, 4576-4587, 2020

ÇALIŞKAN KOÇ, GÜLŞAH Ç. . "The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)." Journal of Food Science and Technology , vol.57, no.12, pp.4576-4587, 2020

ÇALIŞKAN KOÇ, G. (2020) . "The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)." Journal of Food Science and Technology , vol.57, no.12, pp.4576-4587.

@article{article, author={GÜLŞAH ÇALIŞKAN KOÇ}, title={The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)}, journal={Journal of Food Science and Technology}, year=2020, pages={4576-4587} }