Kirit, A. B. Et Al. 2013. ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES. JOURNAL OF FOOD PROCESS ENGINEERING , vol.36, no.2 , 241-246.

Kirit, A. B., ERDOĞDU, F., & ÖZDEMİR, Y., (2013). ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES. JOURNAL OF FOOD PROCESS ENGINEERING , vol.36, no.2, 241-246.

Kirit, Ayse, FERRUH ERDOĞDU, And YÜKSEL ÖZDEMİR. "ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES," JOURNAL OF FOOD PROCESS ENGINEERING , vol.36, no.2, 241-246, 2013

Kirit, Ayse B. Et Al. "ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES." JOURNAL OF FOOD PROCESS ENGINEERING , vol.36, no.2, pp.241-246, 2013

Kirit, A. B. ERDOĞDU, F. And ÖZDEMİR, Y. (2013) . "ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES." JOURNAL OF FOOD PROCESS ENGINEERING , vol.36, no.2, pp.241-246.

@article{article, author={Ayse Basak Kirit Et Al. }, title={ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2013, pages={241-246} }