Özkan Karabacak, A. 2024. Optimization of reduced calorie kiwi jam production: physicochemical characterization and bioaccessibility in gastrointestinal conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.19 , 1-29.

Özkan Karabacak, A., (2024). Optimization of reduced calorie kiwi jam production: physicochemical characterization and bioaccessibility in gastrointestinal conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.19, 1-29.

Özkan Karabacak, AZİME. "Optimization of reduced calorie kiwi jam production: physicochemical characterization and bioaccessibility in gastrointestinal conditions," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.19, 1-29, 2024

Özkan Karabacak, AZİME Ö. . "Optimization of reduced calorie kiwi jam production: physicochemical characterization and bioaccessibility in gastrointestinal conditions." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.19, pp.1-29, 2024

Özkan Karabacak, A. (2024) . "Optimization of reduced calorie kiwi jam production: physicochemical characterization and bioaccessibility in gastrointestinal conditions." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.19, pp.1-29.

@article{article, author={AZİME ÖZKAN KARABACAK}, title={Optimization of reduced calorie kiwi jam production: physicochemical characterization and bioaccessibility in gastrointestinal conditions}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2024, pages={1-29} }