Datta, A. K. Et Al. 2007. Porous media characterization of breads baked using novel heating modes. JOURNAL OF FOOD ENGINEERING , vol.79 , 106-116.

Datta, A. K., Sahin, S., Sumnu, G., & Keskin, S. Ö., (2007). Porous media characterization of breads baked using novel heating modes. JOURNAL OF FOOD ENGINEERING , vol.79, 106-116.

Datta, Ashim Et Al. "Porous media characterization of breads baked using novel heating modes," JOURNAL OF FOOD ENGINEERING , vol.79, 106-116, 2007

Datta, Ashim K. Et Al. "Porous media characterization of breads baked using novel heating modes." JOURNAL OF FOOD ENGINEERING , vol.79, pp.106-116, 2007

Datta, A. K. Et Al. (2007) . "Porous media characterization of breads baked using novel heating modes." JOURNAL OF FOOD ENGINEERING , vol.79, pp.106-116.

@article{article, author={Ashim K. Datta Et Al. }, title={Porous media characterization of breads baked using novel heating modes}, journal={JOURNAL OF FOOD ENGINEERING}, year=2007, pages={106-116} }