KOCADAĞLI, T. Et Al. 2017. Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System. 15th Weurman Flavour Research Sympossium , (Graz, Austria), 111-114.

KOCADAĞLI, T., Balagiannnis, D., GÖKMEN, V., & Parker, J., (2017). Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System . 15th Weurman Flavour Research Sympossium (pp.111-114). Graz, Austria

KOCADAĞLI, TOLGAHAN Et Al. "Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System," 15th Weurman Flavour Research Sympossium, Graz, Austria, 2017

KOCADAĞLI, TOLGAHAN Et Al. "Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System." 15th Weurman Flavour Research Sympossium , Graz, Austria, pp.111-114, 2017

KOCADAĞLI, T. Et Al. (2017) . "Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System." 15th Weurman Flavour Research Sympossium , Graz, Austria, pp.111-114.

@conferencepaper{conferencepaper, author={TOLGAHAN KOCADAĞLI Et Al. }, title={Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System}, congress name={15th Weurman Flavour Research Sympossium}, city={Graz}, country={Austria}, year={2017}, pages={111-114} }