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  1. 1
    Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert

    Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert von Seyyedcheraghi, K, Kotancılar, H G, Kaban, G


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  2. 2
    DETERMINATION OF ACRYLAMIDE AND HYDROXYMETHYLFURFURAL (HMF) VALUES AS AFFECTED BY FRYING DURATION AND TEMPERATURE LEVELS DURING THE PREPARATION OF TRAY KADAYIF DESSERT

    DETERMINATION OF ACRYLAMIDE AND HYDROXYMETHYLFURFURAL (HMF) VALUES AS AFFECTED BY FRYING DURATION AND TEMPERATURE LEVELS DURING THE PREPARATION OF TRAY KADAYIF DESSERT von SEYYEDCHERAGHI, K, KOTANCILAR, H G, KARAOGLU, M M


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