SÖNMEZLER, D. Et Al. 2024. Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality. FOOD AND BIOPROCESS TECHNOLOGY .

SÖNMEZLER, D., Yazıcıoğlu, N., ŞÜMNÜ, S. G., & ŞAHİN, S., (2024). Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality. FOOD AND BIOPROCESS TECHNOLOGY .

SÖNMEZLER, DEMET Et Al. "Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality," FOOD AND BIOPROCESS TECHNOLOGY , 2024

SÖNMEZLER, DEMET Et Al. "Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality." FOOD AND BIOPROCESS TECHNOLOGY , 2024

SÖNMEZLER, D. Et Al. (2024) . "Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality." FOOD AND BIOPROCESS TECHNOLOGY .

@article{article, author={DEMET SÖNMEZLER Et Al. }, title={Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2024}