Koray Palazoǧlu, T. Et Al. 2012. Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product. Journal of Food Science , vol.77, no.5 .

Koray Palazoǧlu, T., Coşkun, Y., Kocadaǧli, T., & GÖKMEN, V., (2012). Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product. Journal of Food Science , vol.77, no.5.

Koray Palazoǧlu, T. Et Al. "Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product," Journal of Food Science , vol.77, no.5, 2012

Koray Palazoǧlu, T. K. Et Al. "Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product." Journal of Food Science , vol.77, no.5, 2012

Koray Palazoǧlu, T. Et Al. (2012) . "Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product." Journal of Food Science , vol.77, no.5.

@article{article, author={T. Koray Palazoǧlu Et Al. }, title={Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product}, journal={Journal of Food Science}, year=2012}