Van-Den Truong, V. T. Et Al. 2014. Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.1 , 310-316.

Van-Den Truong, V. T., Pascua, Y. T., Reynolds, R., Thompson, R. L., PALAZOĞLU, T. K., ATAÇ MOGOL, B., ... GÖKMEN, V.(2014). Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.1, 310-316.

Van-Den Truong, Van-Den Et Al. "Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.1, 310-316, 2014

Van-Den Truong, Van-Den T. Et Al. "Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.1, pp.310-316, 2014

Van-Den Truong, V. T. Et Al. (2014) . "Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.1, pp.310-316.

@article{article, author={Van-Den Truong Van-Den Truong Et Al. }, title={Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2014, pages={310-316} }