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

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