Acar, O. C. And GÖKMEN, V. 2010. A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation. JOURNAL OF FOOD ENGINEERING , vol.100, no.4 , 642-648.

Acar, O. C., & GÖKMEN, V., (2010). A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation. JOURNAL OF FOOD ENGINEERING , vol.100, no.4, 642-648.

Acar, Oezge, And VURAL GÖKMEN. "A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation," JOURNAL OF FOOD ENGINEERING , vol.100, no.4, 642-648, 2010

Acar, Oezge C. And GÖKMEN, VURAL. "A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation." JOURNAL OF FOOD ENGINEERING , vol.100, no.4, pp.642-648, 2010

Acar, O. C. And GÖKMEN, V. (2010) . "A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation." JOURNAL OF FOOD ENGINEERING , vol.100, no.4, pp.642-648.

@article{article, author={Oezge Cetinkaya Acar And author={VURAL GÖKMEN}, title={A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation}, journal={JOURNAL OF FOOD ENGINEERING}, year=2010, pages={642-648} }