Kotsiou, K. Et Al. 2013. Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.236, no.5 , 843-851.

Kotsiou, K., Tasioula-Margari, M., Fiore, A., GÖKMEN, V., & Fogliano, V., (2013). Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.236, no.5, 843-851.

Kotsiou, Kali Et Al. "Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.236, no.5, 843-851, 2013

Kotsiou, Kali Et Al. "Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.236, no.5, pp.843-851, 2013

Kotsiou, K. Et Al. (2013) . "Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.236, no.5, pp.843-851.

@article{article, author={Kali Kotsiou Et Al. }, title={Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2013, pages={843-851} }