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Proje Grubu: TOGTAG Sayfa Sayısı: 48 Proje No: TOGTAG-NSF-2004-03 Proje Bitiş Tarihi: 15.09.2006 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Optimization of multiphase transport and deformation in novel baking process

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Erişim Türü: Erişime Açık
APA ŞUMNU S, ŞAHİN S, KESKİN Ö (2006). Optimization of multiphase transport and deformation in novel baking process. , 1 - 48.
Chicago ŞUMNU S. Gülüm,ŞAHİN Serpil,KESKİN Özge Semin Optimization of multiphase transport and deformation in novel baking process. (2006): 1 - 48.
MLA ŞUMNU S. Gülüm,ŞAHİN Serpil,KESKİN Özge Semin Optimization of multiphase transport and deformation in novel baking process. , 2006, ss.1 - 48.
AMA ŞUMNU S,ŞAHİN S,KESKİN Ö Optimization of multiphase transport and deformation in novel baking process. . 2006; 1 - 48.
Vancouver ŞUMNU S,ŞAHİN S,KESKİN Ö Optimization of multiphase transport and deformation in novel baking process. . 2006; 1 - 48.
IEEE ŞUMNU S,ŞAHİN S,KESKİN Ö "Optimization of multiphase transport and deformation in novel baking process." , ss.1 - 48, 2006.
ISNAD ŞUMNU, S. Gülüm vd. "Optimization of multiphase transport and deformation in novel baking process". (2006), 1-48.
APA ŞUMNU S, ŞAHİN S, KESKİN Ö (2006). Optimization of multiphase transport and deformation in novel baking process. , 1 - 48.
Chicago ŞUMNU S. Gülüm,ŞAHİN Serpil,KESKİN Özge Semin Optimization of multiphase transport and deformation in novel baking process. (2006): 1 - 48.
MLA ŞUMNU S. Gülüm,ŞAHİN Serpil,KESKİN Özge Semin Optimization of multiphase transport and deformation in novel baking process. , 2006, ss.1 - 48.
AMA ŞUMNU S,ŞAHİN S,KESKİN Ö Optimization of multiphase transport and deformation in novel baking process. . 2006; 1 - 48.
Vancouver ŞUMNU S,ŞAHİN S,KESKİN Ö Optimization of multiphase transport and deformation in novel baking process. . 2006; 1 - 48.
IEEE ŞUMNU S,ŞAHİN S,KESKİN Ö "Optimization of multiphase transport and deformation in novel baking process." , ss.1 - 48, 2006.
ISNAD ŞUMNU, S. Gülüm vd. "Optimization of multiphase transport and deformation in novel baking process". (2006), 1-48.