KOCADAĞLI, T. And GÖKMEN, V. 2016. Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.41 , 7838-7848.

KOCADAĞLI, T., & GÖKMEN, V., (2016). Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.41, 7838-7848.

KOCADAĞLI, TOLGAHAN, And VURAL GÖKMEN. "Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.41, 7838-7848, 2016

KOCADAĞLI, TOLGAHAN And GÖKMEN, VURAL. "Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.41, pp.7838-7848, 2016

KOCADAĞLI, T. And GÖKMEN, V. (2016) . "Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.41, pp.7838-7848.

@article{article, author={TOLGAHAN KOCADAĞLI And author={VURAL GÖKMEN}, title={Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2016, pages={7838-7848} }