Effect Of High-Pressure Homogenization On Acid Gelation Of Sesame Protein İsolate

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dc.contributor.authorMarıbao Iannıe
dc.contributor.authorGül Osman
dc.date.accessioned2024-03-22T20:39:50Z
dc.date.available2024-03-22T20:39:50Z
dc.date.issued2023
dc.identifier.urihttps://hdl.handle.net/20.500.12597/29040
dc.languageEnglish
dc.relation.conference51st Annual Meeting Towards A Global Health
dc.relation.conferencecityEdirne
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleEffect Of High-Pressure Homogenization On Acid Gelation Of Sesame Protein İsolate
dc.typeConference Proceedings
local.event.printdate21.09.2023
local.event.startdate20.09.2023
local.import.id8474339-7269595
local.item.editiontypeBasılı
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı > Gıda Bilimleri Ve Mühendisliği > Gıda Teknolojileri > Gıda Mikrobiyolojisi
local.item.typeÖzet Bildiri
local.item.yayinID8474339
local.item.yazarID7269595
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleProfesör

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