Avci, E. Et Al. 2023. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability. Foods , vol.12, no.7 .

Avci, E., TEKİN ÇAKMAK, Z. H., ÖZGÖLET, M., KARASU, S., Kasapoglu, M. Z., Ramadan, M. F., ... SAĞDIÇ, O.(2023). Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability. Foods , vol.12, no.7.

Avci, Esra Et Al. "Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability," Foods , vol.12, no.7, 2023

Avci, Esra Et Al. "Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability." Foods , vol.12, no.7, 2023

Avci, E. Et Al. (2023) . "Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability." Foods , vol.12, no.7.

@article{article, author={Esra Avci Et Al. }, title={Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability}, journal={Foods}, year=2023}