BOYACI GÜNDÜZ, C. P. And CENGİZ, M. F. 2015. Acrylamide Contents of Commonly Consumed Bread Types in Turkey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4 , 833-841.

BOYACI GÜNDÜZ, C. P., & CENGİZ, M. F., (2015). Acrylamide Contents of Commonly Consumed Bread Types in Turkey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, 833-841.

BOYACI GÜNDÜZ, CENNET, And MEHMET FATİH CENGİZ. "Acrylamide Contents of Commonly Consumed Bread Types in Turkey," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, 833-841, 2015

BOYACI GÜNDÜZ, CENNET P. And CENGİZ, MEHMET F. . "Acrylamide Contents of Commonly Consumed Bread Types in Turkey." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, pp.833-841, 2015

BOYACI GÜNDÜZ, C. P. And CENGİZ, M. F. (2015) . "Acrylamide Contents of Commonly Consumed Bread Types in Turkey." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, pp.833-841.

@article{article, author={CENNET PELİN BOYACI GÜNDÜZ And author={MEHMET FATİH CENGİZ}, title={Acrylamide Contents of Commonly Consumed Bread Types in Turkey}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2015, pages={833-841} }