Ekin, M. M. Et Al. 2021. A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions. FOOD BIOSCIENCE , vol.42 .

Ekin, M. M., Kutlu, N., Meral, R., Ceylan, Z., & Cavidoğlu, İ., (2021). A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions. FOOD BIOSCIENCE , vol.42.

Ekin, Mehmet Et Al. "A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions," FOOD BIOSCIENCE , vol.42, 2021

Ekin, Mehmet M. Et Al. "A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions." FOOD BIOSCIENCE , vol.42, 2021

Ekin, M. M. Et Al. (2021) . "A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions." FOOD BIOSCIENCE , vol.42.

@article{article, author={Mehmet Mustafa Ekin Et Al. }, title={A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions}, journal={FOOD BIOSCIENCE}, year=2021}