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.211, no.211 , 1213121-1231312.

Akçiçek, A., Özgölet, M., Tekin Çakmak, 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.211, no.211, 1213121-1231312.

Akçiçek, ALİCAN Et Al. "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation," ACS OMEGA , vol.211, no.211, 1213121-1231312, 2024

Akçiçek, ALİCAN Et Al. "Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation." ACS OMEGA , vol.211, no.211, pp.1213121-1231312, 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.211, no.211, pp.1213121-1231312.

@article{article, author={ALİCAN AKÇİÇEK 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={1213121-1231312} }