Capuano, E. Et Al. 2009. Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. FOOD RESEARCH INTERNATIONAL , vol.42, no.9 , 1295-1302.

Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Acar, O. C., GÖKMEN, V., ... Fogliano, V.(2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. FOOD RESEARCH INTERNATIONAL , vol.42, no.9, 1295-1302.

Capuano, Edoardo Et Al. "Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies," FOOD RESEARCH INTERNATIONAL , vol.42, no.9, 1295-1302, 2009

Capuano, Edoardo Et Al. "Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies." FOOD RESEARCH INTERNATIONAL , vol.42, no.9, pp.1295-1302, 2009

Capuano, E. Et Al. (2009) . "Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies." FOOD RESEARCH INTERNATIONAL , vol.42, no.9, pp.1295-1302.

@article{article, author={Edoardo Capuano Et Al. }, title={Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies}, journal={FOOD RESEARCH INTERNATIONAL}, year=2009, pages={1295-1302} }