AYDAR, A. Y. 2021. Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives. Food Science and Technology (Brazil) , vol.41, no.1 , 238-244.

AYDAR, A. Y., (2021). Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives. Food Science and Technology (Brazil) , vol.41, no.1, 238-244.

AYDAR, ALEV. "Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives," Food Science and Technology (Brazil) , vol.41, no.1, 238-244, 2021

AYDAR, ALEV Y. . "Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives." Food Science and Technology (Brazil) , vol.41, no.1, pp.238-244, 2021

AYDAR, A. Y. (2021) . "Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives." Food Science and Technology (Brazil) , vol.41, no.1, pp.238-244.

@article{article, author={ALEV YÜKSEL AYDAR}, title={Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives}, journal={Food Science and Technology (Brazil)}, year=2021, pages={238-244} }