Barutcu, I. Et Al. 2009. Acrylamide formation in different batter formulations during microwave frying. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.42, no.1 , 17-22.

Barutcu, I., ŞAHİN, S., & Sumnu, G., (2009). Acrylamide formation in different batter formulations during microwave frying. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.42, no.1, 17-22.

Barutcu, Isil, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Acrylamide formation in different batter formulations during microwave frying," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.42, no.1, 17-22, 2009

Barutcu, Isil Et Al. "Acrylamide formation in different batter formulations during microwave frying." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.42, no.1, pp.17-22, 2009

Barutcu, I. ŞAHİN, S. And Sumnu, G. (2009) . "Acrylamide formation in different batter formulations during microwave frying." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.42, no.1, pp.17-22.

@article{article, author={Isil Barutcu Et Al. }, title={Acrylamide formation in different batter formulations during microwave frying}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2009, pages={17-22} }