ARICI, M. And Yakici, T. 2017. Effects Of Flavour Blend And Xylose On Acrylamide Formation In Different Cookie Recipies. 3rd International Conference on Engineering and Natural sciences , (Budapeşte, Hungary), 744.

ARICI, M., & Yakici, T., (2017). Effects Of Flavour Blend And Xylose On Acrylamide Formation In Different Cookie Recipies . 3rd International Conference on Engineering and Natural sciences (pp.744). Budapeşte, Hungary

ARICI, Muhammet, And Tülin Yakici. "Effects Of Flavour Blend And Xylose On Acrylamide Formation In Different Cookie Recipies," 3rd International Conference on Engineering and Natural sciences, Budapeşte, Hungary, 2017

ARICI, Muhammet And Yakici, Tülin. "Effects Of Flavour Blend And Xylose On Acrylamide Formation In Different Cookie Recipies." 3rd International Conference on Engineering and Natural sciences , Budapeşte, Hungary, pp.744, 2017

ARICI, M. And Yakici, T. (2017) . "Effects Of Flavour Blend And Xylose On Acrylamide Formation In Different Cookie Recipies." 3rd International Conference on Engineering and Natural sciences , Budapeşte, Hungary, p.744.

@conferencepaper{conferencepaper, author={Muhammet ARICI And author={Tülin Yakici}, title={Effects Of Flavour Blend And Xylose On Acrylamide Formation In Different Cookie Recipies}, congress name={3rd International Conference on Engineering and Natural sciences}, city={Budapeşte}, country={Hungary}, year={2017}, pages={744} }