Van Der Fels-Klerx, H. Et Al. 2014. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics. Food Research International , vol.57 , 210-217.

Van Der Fels-Klerx, H., Capuano, E., Nguyen, H., ATAÇ MOGOL, B., KOCADAĞLI, T., Göncüoǧlu Taş, N., ... Hamzalioǧlu, A.(2014). Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics. Food Research International , vol.57, 210-217.

Van Der Fels-Klerx, H.J. Et Al. "Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics," Food Research International , vol.57, 210-217, 2014

Van Der Fels-Klerx, H.J. V. Et Al. "Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics." Food Research International , vol.57, pp.210-217, 2014

Van Der Fels-Klerx, H. Et Al. (2014) . "Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics." Food Research International , vol.57, pp.210-217.

@article{article, author={H.J. Van Der Fels-Klerx Et Al. }, title={Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics}, journal={Food Research International}, year=2014, pages={210-217} }