Avci, E. Et Al. 2024. Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing. ACS Omega , vol.9, no.9 , 10243-10252.

Avci, E., Akçiçek, A., Tekin Çakmak, Z. H., Kasapoglu, M. Z., Sağdıç, O., & Karasu, S., (2024). Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing. ACS Omega , vol.9, no.9, 10243-10252.

Avci, Esra Et Al. "Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing," ACS Omega , vol.9, no.9, 10243-10252, 2024

Avci, Esra Et Al. "Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing." ACS Omega , vol.9, no.9, pp.10243-10252, 2024

Avci, E. Et Al. (2024) . "Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing." ACS Omega , vol.9, no.9, pp.10243-10252.

@article{article, author={Esra Avci Et Al. }, title={Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing}, journal={ACS Omega}, year=2024, pages={10243-10252} }