GÖKMEN, V. Et Al. 2008. Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5 , 1031-1037.

GÖKMEN, V., Acar, O. C., Serpen, A., & Morales, F. J., (2008). Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5, 1031-1037.

GÖKMEN, VURAL Et Al. "Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5, 1031-1037, 2008

GÖKMEN, VURAL Et Al. "Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5, pp.1031-1037, 2008

GÖKMEN, V. Et Al. (2008) . "Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5, pp.1031-1037.

@article{article, author={VURAL GÖKMEN Et Al. }, title={Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2008, pages={1031-1037} }