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→Catatan kaki: Burutchu I, Serpil, S. dan Gulum, S. 2009. Acrylamide formation in different batter formulations during microwave frying. LWT – Food Science and Technology 42 (2009) 17–22 Tag: kemungkinan menambah konten tanpa referensi atau referensi keliru VisualEditor |
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== Catatan kaki == |
== Catatan kaki == |
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Burutchu I, Serpil, S. dan Gulum, S. 2009. Acrylamide formation in different batter formulations during microwave frying. LWT – Food Science and Technology 42 (2009) 17–22{{reflist}} |
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