S. Gazi Et Al. , "Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties," Food Chemistry , vol.402, 2023
Gazi, S. Et Al. 2023. Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties. Food Chemistry , vol.402 .
Gazi, S., Göncüoğlu Taş, N., Görgülü, A., & GÖKMEN, V., (2023). Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties. Food Chemistry , vol.402.
Gazi, Selahattin Et Al. "Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties," Food Chemistry , vol.402, 2023
Gazi, Selahattin Et Al. "Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties." Food Chemistry , vol.402, 2023
Gazi, S. Et Al. (2023) . "Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties." Food Chemistry , vol.402.
@article{article, author={Selahattin Gazi Et Al. }, title={Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties}, journal={Food Chemistry}, year=2023}