Gokmen, V. And Senyuva, H. 2006. Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating. FOOD CHEMISTRY , vol.99, no.2 , 238-243.

Gokmen, V., & Senyuva, H., (2006). Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating. FOOD CHEMISTRY , vol.99, no.2, 238-243.

Gokmen, VURAL, And HZ Senyuva. "Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating," FOOD CHEMISTRY , vol.99, no.2, 238-243, 2006

Gokmen, VURAL And Senyuva, HZ. "Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating." FOOD CHEMISTRY , vol.99, no.2, pp.238-243, 2006

Gokmen, V. And Senyuva, H. (2006) . "Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating." FOOD CHEMISTRY , vol.99, no.2, pp.238-243.

@article{article, author={VURAL GÖKMEN And author={HZ Senyuva}, title={Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating}, journal={FOOD CHEMISTRY}, year=2006, pages={238-243} }