KOCADAĞLI, T. Et Al. 2012. Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process. European Food Research and Technology , vol.235, no.4 , 711-717.

KOCADAĞLI, T., Koray Palazoğlu, T., & GÖKMEN, V., (2012). Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process. European Food Research and Technology , vol.235, no.4, 711-717.

KOCADAĞLI, TOLGAHAN, T. Koray Palazoğlu, And VURAL GÖKMEN. "Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process," European Food Research and Technology , vol.235, no.4, 711-717, 2012

KOCADAĞLI, TOLGAHAN Et Al. "Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process." European Food Research and Technology , vol.235, no.4, pp.711-717, 2012

KOCADAĞLI, T. Koray Palazoğlu, T. And GÖKMEN, V. (2012) . "Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process." European Food Research and Technology , vol.235, no.4, pp.711-717.

@article{article, author={TOLGAHAN KOCADAĞLI Et Al. }, title={Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process}, journal={European Food Research and Technology}, year=2012, pages={711-717} }