Acrylamide level and quality of the extrudates after quercetin addition

2014-10-17
Yavuz, Merve
Şensoy, İlkay
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https://hdl.handle.net/11511/72396
2014 Annual Conference and Exhibition. Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements (14 - 17 Ekim 2014)
Department of Food Engineering, Conference / Seminar

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Citation Formats
M. Yavuz and İ. Şensoy, “Acrylamide level and quality of the extrudates after quercetin addition,” presented at the 2014 Annual Conference and Exhibition. Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements (14 - 17 Ekim 2014), İstanbul, Türkiye, 2014, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/72396.
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