Goktas, H. Et Al. 2023. Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.4 , 3403-3412.

Goktas, H., Baycar, A., Konar, N., Yaman, M., & Sağdıç, O., (2023). Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.4, 3403-3412.

Goktas, Hamza Et Al. "Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.4, 3403-3412, 2023

Goktas, Hamza Et Al. "Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.4, pp.3403-3412, 2023

Goktas, H. Et Al. (2023) . "Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.4, pp.3403-3412.

@article{article, author={Hamza Goktas Et Al. }, title={Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2023, pages={3403-3412} }