KOCADAĞLI, T. Et Al. 2017. Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System. 5th Nursten Postgraduate Flavour Symposium 2017 , (Belfast, United Kingdom).

KOCADAĞLI, T., Balagiannnis, D., GÖKMEN, V., & Parker, J., (2017). Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System . 5th Nursten Postgraduate Flavour Symposium 2017, Belfast, United Kingdom

KOCADAĞLI, TOLGAHAN Et Al. "Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System," 5th Nursten Postgraduate Flavour Symposium 2017, Belfast, United Kingdom, 2017

KOCADAĞLI, TOLGAHAN Et Al. "Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System." 5th Nursten Postgraduate Flavour Symposium 2017 , Belfast, United Kingdom, 2017

KOCADAĞLI, T. Et Al. (2017) . "Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System." 5th Nursten Postgraduate Flavour Symposium 2017 , Belfast, United Kingdom.

@conferencepaper{conferencepaper, author={TOLGAHAN KOCADAĞLI Et Al. }, title={Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System}, congress name={5th Nursten Postgraduate Flavour Symposium 2017}, city={Belfast}, country={United Kingdom}, year={2017}}