Palazoglu, T. K. Et Al. 2015. Effect of vacuum-combined baking of cookies on acrylamide content, texture and color. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.240, no.1 , 243-249.

Palazoglu, T. K., COSKUN, Y., Tuta, S., Mogol, B. A., & GÖKMEN, V., (2015). Effect of vacuum-combined baking of cookies on acrylamide content, texture and color. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.240, no.1, 243-249.

Palazoglu, BURÇE Et Al. "Effect of vacuum-combined baking of cookies on acrylamide content, texture and color," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.240, no.1, 243-249, 2015

Palazoglu, BURÇE A. Et Al. "Effect of vacuum-combined baking of cookies on acrylamide content, texture and color." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.240, no.1, pp.243-249, 2015

Palazoglu, T. K. Et Al. (2015) . "Effect of vacuum-combined baking of cookies on acrylamide content, texture and color." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.240, no.1, pp.243-249.

@article{article, author={BURÇE ATAÇ MOGOL Et Al. }, title={Effect of vacuum-combined baking of cookies on acrylamide content, texture and color}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2015, pages={243-249} }