Koklamaz, E. Et Al. 2014. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips. Journal of the Science of Food and Agriculture , vol.94, no.10 , 2002-2008.

Koklamaz, E., Palazoǧlu, T. K., KOCADAĞLI, T., & GÖKMEN, V., (2014). Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips. Journal of the Science of Food and Agriculture , vol.94, no.10, 2002-2008.

Koklamaz, Esra Et Al. "Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips," Journal of the Science of Food and Agriculture , vol.94, no.10, 2002-2008, 2014

Koklamaz, Esra Et Al. "Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips." Journal of the Science of Food and Agriculture , vol.94, no.10, pp.2002-2008, 2014

Koklamaz, E. Et Al. (2014) . "Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips." Journal of the Science of Food and Agriculture , vol.94, no.10, pp.2002-2008.

@article{article, author={Esra Koklamaz Et Al. }, title={Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips}, journal={Journal of the Science of Food and Agriculture}, year=2014, pages={2002-2008} }