Avcı, E. Et Al. 2021. The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product. International Conference on Raw Materials to Processed Foods , (İstanbul, Turkey), 302.

Avcı, E., Özgölet, M., Karasu, S., & Tekin Çakmak, Z. H., (2021). The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product . International Conference on Raw Materials to Processed Foods (pp.302). İstanbul, Turkey

Avcı, Esra Et Al. "The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product," International Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 2021

Avcı, Esra Et Al. "The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product." International Conference on Raw Materials to Processed Foods , İstanbul, Turkey, pp.302, 2021

Avcı, E. Et Al. (2021) . "The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product." International Conference on Raw Materials to Processed Foods , İstanbul, Turkey, p.302.

@conferencepaper{conferencepaper, author={Esra Avcı Et Al. }, title={The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product}, congress name={International Conference on Raw Materials to Processed Foods}, city={İstanbul}, country={Turkey}, year={2021}, pages={302} }