Bildiri
Tam Metin Bildiri
Uluslararası
2023
FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF PROTEIN HYDROLYSATES
INTERNATIONAL CONGRESS on FOOD RESEARCHES
ss. 508–514 · Sivas · 16.10.2023–18.10.2023 · 16.10.2023
Atıf için künye
Ekiz Terzioğlu, E., Öz, E., & Öz, F. (2023). FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF PROTEIN HYDROLYSATES. INTERNATIONAL CONGRESS on FOOD RESEARCHES, Sivas (ss. 508–514).
BibTeX
@inproceedings{ekizterzioglu2023-262854,
author = {Ekiz Terzioğlu, Elif and Öz, Emel and Öz, Fatih},
title = {FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF PROTEIN HYDROLYSATES},
booktitle = {INTERNATIONAL CONGRESS on FOOD RESEARCHES},
address = {Sivas},
year = {2023},
pages = {508--514},
url = {https://akademik.atauni.edu.tr/yayinlar/262854-functional-and-rheological-properties-of-protein-hydrolysates}
}