KOCADAĞLI, T. And GÖKMEN, V. 2015. Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions. Euro Food Chem XVIII .

KOCADAĞLI, T., & GÖKMEN, V., (2015). Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions . Euro Food Chem XVIII

KOCADAĞLI, TOLGAHAN, And VURAL GÖKMEN. "Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions," Euro Food Chem XVIII, 2015

KOCADAĞLI, TOLGAHAN And GÖKMEN, VURAL. "Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions." Euro Food Chem XVIII , 2015

KOCADAĞLI, T. And GÖKMEN, V. (2015) . "Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions." Euro Food Chem XVIII .

@conferencepaper{conferencepaper, author={TOLGAHAN KOCADAĞLI And author={VURAL GÖKMEN}, title={Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions}, congress name={Euro Food Chem XVIII}, city={}, country={}, year={2015}}