Özgölet, M. And Karasu, S. 2024. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics. International Food Innovation and Sustainability Congress , (İstanbul, Turkey), 134.

Özgölet, M., & Karasu, S., (2024). Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics . International Food Innovation and Sustainability Congress (pp.134). İstanbul, Turkey

Özgölet, Muhammed, And Salih KARASU. "Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics," International Food Innovation and Sustainability Congress, İstanbul, Turkey, 2024

Özgölet, Muhammed And Karasu, Salih. "Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics." International Food Innovation and Sustainability Congress , İstanbul, Turkey, pp.134, 2024

Özgölet, M. And Karasu, S. (2024) . "Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics." International Food Innovation and Sustainability Congress , İstanbul, Turkey, p.134.

@conferencepaper{conferencepaper, author={Muhammed ÖZGÖLET And author={Salih KARASU}, title={Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics}, congress name={International Food Innovation and Sustainability Congress}, city={İstanbul}, country={Turkey}, year={2024}, pages={134} }