Yıldız, H. G. Et Al. 2017. Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies. Journal of Food Engineering , vol.197 , 17-23.

Yıldız, H. G., Palazoğlu, T. K., Miran, W., KOCADAĞLI, T., & GÖKMEN, V., (2017). Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies. Journal of Food Engineering , vol.197, 17-23.

Yıldız, H. Et Al. "Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies," Journal of Food Engineering , vol.197, 17-23, 2017

Yıldız, H. G. Et Al. "Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies." Journal of Food Engineering , vol.197, pp.17-23, 2017

Yıldız, H. G. Et Al. (2017) . "Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies." Journal of Food Engineering , vol.197, pp.17-23.

@article{article, author={H. Gözde Yıldız Et Al. }, title={Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies}, journal={Journal of Food Engineering}, year=2017, pages={17-23} }