Gokmen, V. Et Al. 2007. Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies. FOOD CHEMISTRY , vol.104, no.3 , 1136-1142.

Gokmen, V., Acar, O. C., Koksel, H., & Acar, J., (2007). Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies. FOOD CHEMISTRY , vol.104, no.3, 1136-1142.

Gokmen, VURAL Et Al. "Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies," FOOD CHEMISTRY , vol.104, no.3, 1136-1142, 2007

Gokmen, VURAL Et Al. "Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies." FOOD CHEMISTRY , vol.104, no.3, pp.1136-1142, 2007

Gokmen, V. Et Al. (2007) . "Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies." FOOD CHEMISTRY , vol.104, no.3, pp.1136-1142.

@article{article, author={VURAL GÖKMEN Et Al. }, title={Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies}, journal={FOOD CHEMISTRY}, year=2007, pages={1136-1142} }