Yiltirak, S. Et Al. 2021. Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.69, no.32 , 9419-9433.

Yiltirak, S., KOCADAĞLI, T., ÇELİK, E. E., KANMAZ, E. Ö., & GÖKMEN, V., (2021). Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.69, no.32, 9419-9433.

Yiltirak, Suleyman Et Al. "Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.69, no.32, 9419-9433, 2021

Yiltirak, Suleyman Et Al. "Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.69, no.32, pp.9419-9433, 2021

Yiltirak, S. Et Al. (2021) . "Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.69, no.32, pp.9419-9433.

@article{article, author={Suleyman Yiltirak Et Al. }, title={Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2021, pages={9419-9433} }