A. Akçiçek Et Al. , "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation," ACS OMEGA , vol.9, no.7, pp.7491-7501, 2024
Akçiçek, A. Et Al. 2024. Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation. ACS OMEGA , vol.9, no.7 , 7491-7501.
Akçiçek, A., Özgölet, M., Tekin-Cakmak, Z. H., Karasu, S., Duran, E., & Sağdıç, O., (2024). Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation. ACS OMEGA , vol.9, no.7, 7491-7501.
Akçiçek, Alican Et Al. "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation," ACS OMEGA , vol.9, no.7, 7491-7501, 2024
Akçiçek, Alican Et Al. "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation." ACS OMEGA , vol.9, no.7, pp.7491-7501, 2024
Akçiçek, A. Et Al. (2024) . "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation." ACS OMEGA , vol.9, no.7, pp.7491-7501.
@article{article, author={Alican Akçiçek 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=2024, pages={7491-7501} }