TUNCEL, N. B. Et Al. 2010. The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.12 , 2470-2476.

TUNCEL, N. B., YILMAZ, N., & ŞENER, E., (2010). The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.12, 2470-2476.

TUNCEL, NECATİ, NEŞE YILMAZ, And EROL ŞENER. "The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.12, 2470-2476, 2010

TUNCEL, NECATİ B. Et Al. "The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.12, pp.2470-2476, 2010

TUNCEL, N. B. YILMAZ, N. And ŞENER, E. (2010) . "The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.12, pp.2470-2476.

@article{article, author={NECATİ BARIŞ TUNCEL Et Al. }, title={The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2010, pages={2470-2476} }