Okcu, B. N. And Aktaş, A. B. 2024. Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy. JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY , vol.101, no.3 , 309-320.

Okcu, B. N., & Aktaş, A. B., (2024). Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy. JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY , vol.101, no.3, 309-320.

Okcu, Busra, And AYŞE BURCU AKTAŞ. "Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy," JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY , vol.101, no.3, 309-320, 2024

Okcu, Busra N. And Aktaş, AYŞE B. . "Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy." JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY , vol.101, no.3, pp.309-320, 2024

Okcu, B. N. And Aktaş, A. B. (2024) . "Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy." JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY , vol.101, no.3, pp.309-320.

@article{article, author={Busra Nur Okcu And author={AYŞE BURCU AKTAŞ}, title={Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy}, journal={JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY}, year=2024, pages={309-320} }