Makale
Tam Makale
Uluslararası
2023
Açık erişimli
Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert
International Food Research Journal
Cilt 30 · Sayı 1 · ss. 229–239 · 01.03.2023
Atıf için künye
Seyyedcheraghi, K., Kotancılar, 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, 30(1), 229–239.
BibTeX
@article{seyyedcheraghi2023-272527,
author = {Seyyedcheraghi, Kimya and Kotancılar, Halis Gürbüz and Kaban, Güzin},
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},
volume = {30},
number = {1},
pages = {229--239},
url = {https://akademik.atauni.edu.tr/yayinlar/272527-efficiency-of-food-additives-and-frying-durations-in-reducing-acrylamide-and-5}
}