ATAÇ MOGOL, B. And GÖKMEN, V. 2014. Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.26 , 265-270.

ATAÇ MOGOL, B., & GÖKMEN, V., (2014). Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.26, 265-270.

ATAÇ MOGOL, BURÇE, And VURAL GÖKMEN. "Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.26, 265-270, 2014

ATAÇ MOGOL, BURÇE A. And GÖKMEN, VURAL. "Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.26, pp.265-270, 2014

ATAÇ MOGOL, B. And GÖKMEN, V. (2014) . "Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.26, pp.265-270.

@article{article, author={BURÇE ATAÇ MOGOL And author={VURAL GÖKMEN}, title={Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2014, pages={265-270} }