Acar, O. C. And GÖKMEN, V. 2009. Investigation of acrylamide formation on bakery products using a crust-like model. MOLECULAR NUTRITION & FOOD RESEARCH , vol.53, no.12 , 1521-1525.

Acar, O. C., & GÖKMEN, V., (2009). Investigation of acrylamide formation on bakery products using a crust-like model. MOLECULAR NUTRITION & FOOD RESEARCH , vol.53, no.12, 1521-1525.

Acar, Ozge, And VURAL GÖKMEN. "Investigation of acrylamide formation on bakery products using a crust-like model," MOLECULAR NUTRITION & FOOD RESEARCH , vol.53, no.12, 1521-1525, 2009

Acar, Ozge C. And GÖKMEN, VURAL. "Investigation of acrylamide formation on bakery products using a crust-like model." MOLECULAR NUTRITION & FOOD RESEARCH , vol.53, no.12, pp.1521-1525, 2009

Acar, O. C. And GÖKMEN, V. (2009) . "Investigation of acrylamide formation on bakery products using a crust-like model." MOLECULAR NUTRITION & FOOD RESEARCH , vol.53, no.12, pp.1521-1525.

@article{article, author={Ozge C. Acar And author={VURAL GÖKMEN}, title={Investigation of acrylamide formation on bakery products using a crust-like model}, journal={MOLECULAR NUTRITION & FOOD RESEARCH}, year=2009, pages={1521-1525} }