Göncüoğlu Taş, N. Et Al. 2023. Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. Food Chemistry , vol.410 .

Göncüoğlu Taş, N., KOCADAĞLI, T., Balagiannis, D. P., GÖKMEN, V., & Parker, J. K., (2023). Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. Food Chemistry , vol.410.

Göncüoğlu Taş, NESLİHAN Et Al. "Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating," Food Chemistry , vol.410, 2023

Göncüoğlu Taş, NESLİHAN Et Al. "Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating." Food Chemistry , vol.410, 2023

Göncüoğlu Taş, N. Et Al. (2023) . "Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating." Food Chemistry , vol.410.

@article{article, author={NESLİHAN TAŞ Et Al. }, title={Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating}, journal={Food Chemistry}, year=2023}