Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

Bibliographic Details
Main Authors: Alican Akcicek, Muhammed Özgölet, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Esra Duran, Osman Sagdic
Format: Article
Language:English
Published: American Chemical Society 2024-02-01
Series:ACS Omega
Online Access:https://doi.org/10.1021/acsomega.3c06027

Internet

https://doi.org/10.1021/acsomega.3c06027

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