Zilic, S. Et Al. 2016. THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR. 13th Congress of Nutrition .

Zilic, S., GÖKMEN, V., KOCADAĞLI, T., Vancetovic, J., & TAŞ, N., (2016). THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR . 13th Congress of Nutrition

Zilic, Sladjana Et Al. "THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR," 13th Congress of Nutrition, 2016

Zilic, Sladjana Et Al. "THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR." 13th Congress of Nutrition , 2016

Zilic, S. Et Al. (2016) . "THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR." 13th Congress of Nutrition .

@conferencepaper{conferencepaper, author={Sladjana Zilic Et Al. }, title={THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR}, congress name={13th Congress of Nutrition}, city={}, country={}, year={2016}}