GÖKMEN, V. Et Al. 2008. Investigating the correlation between acrylamide content and browning ratio of model cookies. JOURNAL OF FOOD ENGINEERING , vol.87, no.3 , 380-385.

GÖKMEN, V., Acar, O. C., Arribas-Lorenzo, G., & Morales, F. J., (2008). Investigating the correlation between acrylamide content and browning ratio of model cookies. JOURNAL OF FOOD ENGINEERING , vol.87, no.3, 380-385.

GÖKMEN, VURAL Et Al. "Investigating the correlation between acrylamide content and browning ratio of model cookies," JOURNAL OF FOOD ENGINEERING , vol.87, no.3, 380-385, 2008

GÖKMEN, VURAL Et Al. "Investigating the correlation between acrylamide content and browning ratio of model cookies." JOURNAL OF FOOD ENGINEERING , vol.87, no.3, pp.380-385, 2008

GÖKMEN, V. Et Al. (2008) . "Investigating the correlation between acrylamide content and browning ratio of model cookies." JOURNAL OF FOOD ENGINEERING , vol.87, no.3, pp.380-385.

@article{article, author={VURAL GÖKMEN Et Al. }, title={Investigating the correlation between acrylamide content and browning ratio of model cookies}, journal={JOURNAL OF FOOD ENGINEERING}, year=2008, pages={380-385} }