AĞÇAM, E. 2022. Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process. Applied Food Research , vol.2, no.1 , 1-11.

AĞÇAM, E., (2022). Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process. Applied Food Research , vol.2, no.1, 1-11.

AĞÇAM, ERDAL. "Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process," Applied Food Research , vol.2, no.1, 1-11, 2022

AĞÇAM, ERDAL. "Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process." Applied Food Research , vol.2, no.1, pp.1-11, 2022

AĞÇAM, E. (2022) . "Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process." Applied Food Research , vol.2, no.1, pp.1-11.

@article{article, author={ERDAL AĞÇAM}, title={Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process}, journal={Applied Food Research}, year=2022, pages={1-11} }