Serpen, A. And Gokmen, V. 2007. Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network. MOLECULAR NUTRITION & FOOD RESEARCH , vol.51, no.4 , 383-389.

Serpen, A., & Gokmen, V., (2007). Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network. MOLECULAR NUTRITION & FOOD RESEARCH , vol.51, no.4, 383-389.

Serpen, Arda, And VURAL GÖKMEN. "Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network," MOLECULAR NUTRITION & FOOD RESEARCH , vol.51, no.4, 383-389, 2007

Serpen, Arda And Gokmen, VURAL. "Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network." MOLECULAR NUTRITION & FOOD RESEARCH , vol.51, no.4, pp.383-389, 2007

Serpen, A. And Gokmen, V. (2007) . "Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network." MOLECULAR NUTRITION & FOOD RESEARCH , vol.51, no.4, pp.383-389.

@article{article, author={Arda Serpen And author={VURAL GÖKMEN}, title={Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network}, journal={MOLECULAR NUTRITION & FOOD RESEARCH}, year=2007, pages={383-389} }