AKÇİÇEK, A. Et Al. 2023. Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation. ACS Omega .

AKÇİÇEK, A., ÖZGÖLET, M., TEKİN ÇAKMAK, Z. H., KARASU, S., Duran, E., & SAĞDIÇ, O., (2023). Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation. ACS Omega .

AKÇİÇEK, ALİCAN Et Al. "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation," ACS Omega , 2023

AKÇİÇEK, ALİCAN Et Al. "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation." ACS Omega , 2023

AKÇİÇEK, A. Et Al. (2023) . "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation." ACS Omega .

@article{article, author={ALİCAN AKÇİÇEK Et Al. }, title={Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation}, journal={ACS Omega}, year=2023}