Seyyedcheraghi, K. Et Al. 2023. Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert. INTERNATIONAL FOOD RESEARCH JOURNAL , vol.30, no.1 , 229-239.

Seyyedcheraghi, K., Kotancilar, H. G., & Kaban, G., (2023). Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert. INTERNATIONAL FOOD RESEARCH JOURNAL , vol.30, no.1, 229-239.

Seyyedcheraghi, K., H. G. Kotancilar, And Güzin KABAN. "Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert," INTERNATIONAL FOOD RESEARCH JOURNAL , vol.30, no.1, 229-239, 2023

Seyyedcheraghi, K. Et Al. "Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert." INTERNATIONAL FOOD RESEARCH JOURNAL , vol.30, no.1, pp.229-239, 2023

Seyyedcheraghi, K. Kotancilar, H. G. And Kaban, G. (2023) . "Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert." INTERNATIONAL FOOD RESEARCH JOURNAL , vol.30, no.1, pp.229-239.

@article{article, author={K. Seyyedcheraghi Et Al. }, title={Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert}, journal={INTERNATIONAL FOOD RESEARCH JOURNAL}, year=2023, pages={229-239} }