Avci, E.; Tekin-Cakmak, Z.H.; Ozgolet, M.; Karasu, S.; Kasapoglu, M.Z.; Ramadan, M.F.; Sagdic, O.
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability. Foods 2023, 12, 1529.
https://doi.org/10.3390/foods12071529
AMA Style
Avci E, Tekin-Cakmak ZH, Ozgolet M, Karasu S, Kasapoglu MZ, Ramadan MF, Sagdic O.
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability. Foods. 2023; 12(7):1529.
https://doi.org/10.3390/foods12071529
Chicago/Turabian Style
Avci, Esra, Zeynep Hazal Tekin-Cakmak, Muhammed Ozgolet, Salih Karasu, Muhammed Zahid Kasapoglu, Mohamed Fawzy Ramadan, and Osman Sagdic.
2023. "Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability" Foods 12, no. 7: 1529.
https://doi.org/10.3390/foods12071529
APA Style
Avci, E., Tekin-Cakmak, Z. H., Ozgolet, M., Karasu, S., Kasapoglu, M. Z., Ramadan, M. F., & Sagdic, O.
(2023). Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability. Foods, 12(7), 1529.
https://doi.org/10.3390/foods12071529
