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., Gül, 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}