Goktas, H. Et Al. 2023. Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability. Journal of Food Measurement and Characterization , vol.17, no.4 , 3403-3412.

Goktas, H., Baycar, A., KONAR, N., Yaman, M., & SAĞDIÇ, O., (2023). Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability. Journal of Food Measurement and Characterization , vol.17, no.4, 3403-3412.

Goktas, Hamza Et Al. "Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability," Journal of Food Measurement and Characterization , vol.17, no.4, 3403-3412, 2023

Goktas, Hamza Et Al. "Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability." Journal of Food Measurement and Characterization , vol.17, no.4, pp.3403-3412, 2023

Goktas, H. Et Al. (2023) . "Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability." Journal of Food Measurement and Characterization , vol.17, no.4, pp.3403-3412.

@article{article, author={Hamza Goktas Et Al. }, title={Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability}, journal={Journal of Food Measurement and Characterization}, year=2023, pages={3403-3412} }