APA (7th ed.) Citation

Koyuncu, D., & Duran, A. (2024). Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips. Potato Research, 67(4), 1809. https://doi.org/10.1007/s11540-024-09719-y

Chicago Style (17th ed.) Citation

Koyuncu, Dilek, and Ayhan Duran. "Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips." Potato Research 67, no. 4 (2024): 1809. https://doi.org/10.1007/s11540-024-09719-y.

MLA (9th ed.) Citation

Koyuncu, Dilek, and Ayhan Duran. "Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips." Potato Research, vol. 67, no. 4, 2024, p. 1809, https://doi.org/10.1007/s11540-024-09719-y.