KOCADAĞLI, T. And GÖKMEN, V. 2016. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system. FOOD CHEMISTRY , vol.211 , 892-902.

KOCADAĞLI, T., & GÖKMEN, V., (2016). Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system. FOOD CHEMISTRY , vol.211, 892-902.

KOCADAĞLI, TOLGAHAN, And VURAL GÖKMEN. "Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system," FOOD CHEMISTRY , vol.211, 892-902, 2016

KOCADAĞLI, TOLGAHAN And GÖKMEN, VURAL. "Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system." FOOD CHEMISTRY , vol.211, pp.892-902, 2016

KOCADAĞLI, T. And GÖKMEN, V. (2016) . "Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system." FOOD CHEMISTRY , vol.211, pp.892-902.

@article{article, author={TOLGAHAN KOCADAĞLI And author={VURAL GÖKMEN}, title={Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system}, journal={FOOD CHEMISTRY}, year=2016, pages={892-902} }