Zilic, S. Et Al. 2020. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. FOOD RESEARCH INTERNATIONAL , vol.132 .

Zilic, S., AKTAĞ, I., Dodig, D., Filipovic, M., & GÖKMEN, V., (2020). Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. FOOD RESEARCH INTERNATIONAL , vol.132.

Zilic, Sladana Et Al. "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions," FOOD RESEARCH INTERNATIONAL , vol.132, 2020

Zilic, Sladana Et Al. "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions." FOOD RESEARCH INTERNATIONAL , vol.132, 2020

Zilic, S. Et Al. (2020) . "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions." FOOD RESEARCH INTERNATIONAL , vol.132.

@article{article, author={Sladana Zilic Et Al. }, title={Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions}, journal={FOOD RESEARCH INTERNATIONAL}, year=2020}