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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

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

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