Yazıcı, G. N. And Özer, M. S. 2021. A review of egg replacement in cake production: Effects on batter and cake properties. Trends In Food Science & Technology , no.111 , 346-359.

Yazıcı, G. N., & Özer, M. S., (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends In Food Science & Technology , no.111, 346-359.

Yazıcı, GAMZE, And MEHMET SERTAÇ ÖZER. "A review of egg replacement in cake production: Effects on batter and cake properties," Trends In Food Science & Technology , no.111, 346-359, 2021

Yazıcı, GAMZE N. And Özer, MEHMET S. . "A review of egg replacement in cake production: Effects on batter and cake properties." Trends In Food Science & Technology , no.111, pp.346-359, 2021

Yazıcı, G. N. And Özer, M. S. (2021) . "A review of egg replacement in cake production: Effects on batter and cake properties." Trends In Food Science & Technology , no.111, pp.346-359.

@article{article, author={GAMZE NİL YAZICI And author={MEHMET SERTAÇ ÖZER}, title={A review of egg replacement in cake production: Effects on batter and cake properties}, journal={Trends In Food Science & Technology}, year=2021, pages={346-359} }