Omaç, Basri, Ali Goksu, Erdem Isik, and Serdal Sabanci. 2023. “Kinetic Modeling of Quality Changes in Couscous Cooked With Ohmic Heating at Various Times”. III. International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Malatya, Türkiye, October, 381-81. https://turjaf.indac.com.tr/index.php/TURSTEP/article/view/223.