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 , 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, 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, 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, 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, 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} }