KOCADAĞLI, T. Et Al. 2019. Improvement of flavour in low acrylamide baked potato crackers. 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health .

KOCADAĞLI, T., Methven, L., & Parker, J., (2019). Improvement of flavour in low acrylamide baked potato crackers . 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health

KOCADAĞLI, TOLGAHAN, Lisa Methven, And Jane Parker. "Improvement of flavour in low acrylamide baked potato crackers," 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 2019

KOCADAĞLI, TOLGAHAN Et Al. "Improvement of flavour in low acrylamide baked potato crackers." 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health , 2019

KOCADAĞLI, T. Methven, L. And Parker, J. (2019) . "Improvement of flavour in low acrylamide baked potato crackers." 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health .

@conferencepaper{conferencepaper, author={TOLGAHAN KOCADAĞLI Et Al. }, title={Improvement of flavour in low acrylamide baked potato crackers}, congress name={2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health}, city={}, country={}, year={2019}}