Sönmezler, D. Et Al. 2025. Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality. FOOD AND BIOPROCESS TECHNOLOGY , vol.18, no.4 , 3356-3374.

Sönmezler, D., Yazıcıoğlu, N., Şümnü, S. G., & Şahin, S., (2025). Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality. FOOD AND BIOPROCESS TECHNOLOGY , vol.18, no.4, 3356-3374.

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 , vol.18, no.4, 3356-3374, 2025

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 , vol.18, no.4, pp.3356-3374, 2025

Sönmezler, D. Et Al. (2025) . "Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality." FOOD AND BIOPROCESS TECHNOLOGY , vol.18, no.4, pp.3356-3374.

@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=2025, pages={3356-3374} }