ÇELİK, E. E. And GÖKMEN, V. 2020. Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.6 , 1207-1218.

ÇELİK, E. E., & GÖKMEN, V., (2020). Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.6, 1207-1218.

ÇELİK, ECEM, And VURAL GÖKMEN. "Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.6, 1207-1218, 2020

ÇELİK, ECEM E. And GÖKMEN, VURAL. "Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.6, pp.1207-1218, 2020

ÇELİK, E. E. And GÖKMEN, V. (2020) . "Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.6, pp.1207-1218.

@article{article, author={ECEM EVRİM ÇELİK YILMAZ And author={VURAL GÖKMEN}, title={Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2020, pages={1207-1218} }