Autori: Aktag Isil Gursul
| Naslov | Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals (Article) |
| Autori | Zilic Sladjana M Aktag Isil Gursul Dodig Dejan B Gokmen Vural |
| Info | FOOD RESEARCH INTERNATIONAL, (2021), vol. 144 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [4510368/202014/200040] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions (Article) |
| Autori | Zilic Sladjana M Aktag Isil Gursul Dodig Dejan B Filipovic Milomir Gokmen Vural |
| Info | FOOD RESEARCH INTERNATIONAL, (2020), vol. 132 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [TR31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
