Zilic, S. Et Al. 2016. The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour. 13th Congress of Nutrition .

Zilic, S., GÖKMEN, V., KOCADAĞLI, T., Vancetovic, J., & TAŞ, N., (2016). The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour . 13th Congress of Nutrition

Zilic, Sladana Et Al. "The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour," 13th Congress of Nutrition, 2016

Zilic, Sladana Et Al. "The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour." 13th Congress of Nutrition , 2016

Zilic, S. Et Al. (2016) . "The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour." 13th Congress of Nutrition .

@conferencepaper{conferencepaper, author={Sladana Zilic Et Al. }, title={The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour}, congress name={13th Congress of Nutrition}, city={}, country={}, year={2016}}