Akkurt, K. Et Al. 2021. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.144 .

Akkurt, K., ATAÇ MOGOL, B., & GÖKMEN, V., (2021). Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.144.

Akkurt, Kubra, BURÇE ATAÇ MOGOL, And VURAL GÖKMEN. "Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.144, 2021

Akkurt, Kubra Et Al. "Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.144, 2021

Akkurt, K. ATAÇ MOGOL, B. And GÖKMEN, V. (2021) . "Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.144.

@article{article, author={Kubra Akkurt Et Al. }, title={Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021}