Acar, O. C. Et Al. 2012. Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies. FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.2 , 519-526.

Acar, O. C., Pollio, M., Di Monaco, R., Fogliano, V., & GÖKMEN, V., (2012). Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies. FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.2, 519-526.

Acar, Ozge Et Al. "Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies," FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.2, 519-526, 2012

Acar, Ozge C. Et Al. "Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies." FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.2, pp.519-526, 2012

Acar, O. C. Et Al. (2012) . "Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies." FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.2, pp.519-526.

@article{article, author={Ozge Cetinkaya Acar Et Al. }, title={Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2012, pages={519-526} }