Ozgolet, M. Et Al. 2024. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics. Foods , vol.13, no.16 .

Ozgolet, M., Kasapoglu, M. Z., Avcı, E., & Karasu, S., (2024). Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics. Foods , vol.13, no.16.

Ozgolet, Muhammed Et Al. "Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics," Foods , vol.13, no.16, 2024

Ozgolet, Muhammed Et Al. "Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics." Foods , vol.13, no.16, 2024

Ozgolet, M. Et Al. (2024) . "Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics." Foods , vol.13, no.16.

@article{article, author={Muhammed ÖZGÖLET Et Al. }, title={Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics}, journal={Foods}, year=2024}