The Efects of Sucrose Syrup, Glucose Syrup and Cooking Time in The Formation of Acrylamide and Hydroxymethylfurfural in Mulberry Leather (Pestil)

@inproceedings{karaoglu2012-247747,
  author = {Karaoğlu, Mehmet Murat and Boz, Hüseyin},
  title = {The Efects of Sucrose Syrup, Glucose Syrup and Cooking Time in The Formation of Acrylamide and Hydroxymethylfurfural in Mulberry Leather (Pestil)},
  booktitle = {12th International Nutrition & Diagnostics Conference},
  address = {Prag},
  year = {2012},
  url = {https://akademik.atauni.edu.tr/yayinlar/247747-the-efects-of-sucrose-syrup-glucose-syrup-and-cooking-time-in-the-formation-of}
}