ERBAŞ, M. Et Al. 2012. EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING TEMPERATURE ON MAILLARD REACTION IN BREAD. JOURNAL OF FOOD QUALITY , vol.35, no.2 , 144-151.

ERBAŞ, M., Şekerci, H., Arslan, S., & DURAK, A., (2012). EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING TEMPERATURE ON MAILLARD REACTION IN BREAD. JOURNAL OF FOOD QUALITY , vol.35, no.2, 144-151.

ERBAŞ, MUSTAFA Et Al. "EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING TEMPERATURE ON MAILLARD REACTION IN BREAD," JOURNAL OF FOOD QUALITY , vol.35, no.2, 144-151, 2012

ERBAŞ, MUSTAFA Et Al. "EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING TEMPERATURE ON MAILLARD REACTION IN BREAD." JOURNAL OF FOOD QUALITY , vol.35, no.2, pp.144-151, 2012

ERBAŞ, M. Et Al. (2012) . "EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING TEMPERATURE ON MAILLARD REACTION IN BREAD." JOURNAL OF FOOD QUALITY , vol.35, no.2, pp.144-151.

@article{article, author={MUSTAFA ERBAŞ Et Al. }, title={EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING TEMPERATURE ON MAILLARD REACTION IN BREAD}, journal={JOURNAL OF FOOD QUALITY}, year=2012, pages={144-151} }