Masatcioglu, M. T. Et Al. 2014. Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.12 , 2562-2568.

Masatcioglu, M. T., GÖKMEN, V., Ng, P. K. W., & KÖKSEL, H., (2014). Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.12, 2562-2568.

Masatcioglu, Mustafa Et Al. "Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.12, 2562-2568, 2014

Masatcioglu, Mustafa T. Et Al. "Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.12, pp.2562-2568, 2014

Masatcioglu, M. T. Et Al. (2014) . "Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.12, pp.2562-2568.

@article{article, author={Mustafa Tugrul Masatcioglu Et Al. }, title={Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2014, pages={2562-2568} }