@ARTICLE{
author={Zilic Sladjana M,Aktag Isil Gursul,Dodig Dejan B,Gokmen Vural},
year={2021},
title={Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals},
journal={FOOD RESEARCH INTERNATIONAL},
volume={144},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Aktag Isil Gursul,Dodig Dejan B,Filipovic Milomir,Gokmen Vural},
year={2020},
title={Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions},
journal={FOOD RESEARCH INTERNATIONAL},
volume={132},
number={},
pages={-},
document_type={Article},
}