(2026). Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise. Journal of the American Oil Chemists' Society.
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Chicago Style (17th ed.) Citation
"Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise."
Journal of the American Oil Chemists' Society 2026.
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MLA (9th ed.) Citation
"Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise."
Journal of the American Oil Chemists' Society, 2026.
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Warning: These citations may not always be 100% accurate.