O. Gul Et Al. , "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound," FOODS , vol.12, no.9, 2023
Gul, O. Et Al. 2023. Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound. FOODS , vol.12, no.9 .
Gul, O., Saricaoglu, F. T., ATALAR, İ., Gul, L. B., TÖRNÜK, F., & Simsek, S., (2023). Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound. FOODS , vol.12, no.9.
Gul, Osman Et Al. "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound," FOODS , vol.12, no.9, 2023
Gul, Osman Et Al. "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound." FOODS , vol.12, no.9, 2023
Gul, O. Et Al. (2023) . "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound." FOODS , vol.12, no.9.
@article{article, author={Osman Gul Et Al. }, title={Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound}, journal={FOODS}, year=2023}