Research Article
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UTILIZATION OF PEA POD PROTEIN CONCENTRATE AS A FOOD INGREDIENT IN FERMENTED SAUSAGE PRODUCTION (SUCUK)

Year 2024, Volume: 49 Issue: 1, 160 - 178, 14.02.2024
https://doi.org/10.15237/gida.GD23095

Abstract

In this study, pea pod protein concentrate (PPPC-N) with 70% protein content was produced from pea pods, which is an agricultural by-product, by conventional alkaline extraction-isoelectric point precipitation technique. This native protein concentrate (PPPC-N) was converted into modified pea pod protein concentrate (PPPC-US) by applying ultrasound homogenization to maximize emulsion activity. Both native (PPPC-N) and modified protein concentrates (PPPC-US) obtained were incorporated into fermented sausage (sucuk) at 1% concentrations, and their effects on lipid oxidation during both fermentation (6 days) and storage (5 months) were investigated. For all treatments, the targeted pH value was reached at the end of 2 days, whereas the critical ratio of water content/ protein content (<2.5) and water content (<40%) values were reached at the end of 6 days. At the end of the fermentation-drying process, it was determined that there was no statistical difference among sausage samples (P> 0.05). The sensory analysis revealed that the uncooked sausage samples with the addition of BKPK-N and BKPK-US had a high score compared to the control, while the cooked sausage samples with the addition of BKPK-US had the highest score. The increases were observed in the peroxide values of all sausage samples within the first month of storage. This increase was highest in sausage samples with BKPK-US added, but the primary oxidation products were degraded in all sausage samples at the end of the 3rd month. Despite this decrease in peroxide values, no parallel increases were observed in TBARS values. Carbonyl results obtained during storage revealed that PPPC-N and PPPC-US treatments could cause additional increases in protein oxidation present compared to control samples, but this increase was not statistically significant. In general, it was determined that the incorporation of PPPC-N and PPPC-US into sausage production did not contribute to oxidative stability during both the 6-day fermentation-drying and 5-month storage period.

Project Number

119O488

References

  • Akharume, F.U., Aluko, R. E., Adedeji, A. A. (2021). Modification of plant proteins for improved functionality: A review. Comprehensive Reviews in Food Science and Food Safety, 20(1), 198–224.
  • Anonim (2019). Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. No: 2018/52.
  • AOAC. (1995). Official methods of analysis (16th ed.), Washington, DC, USA: Association of Official Analytical Chemists.
  • Arcan, I., Yemenicioğlu, A. (2007). Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chemistry, 103(2), 301–312.
  • Çoşkuner, Ö., Ertaş, H., Soyer, A. (2010). The effect of processing method and storage time on constituents of Turkish sausages (sucuk). Journal of Food Processing and Preservation, 34, 125–135.
  • Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., Lorenzo, J. M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), 429.
  • Domínguez, R., Pateiro, M., Munekata, P. E., Zhang, W., Garcia-Oliveira, P., Carpena, M., ... Lorenzo, J. M. (2021). Protein oxidation in muscle foods: A comprehensive review. Antioxidants, 11 (1), 60.
  • Erçoşkun, H. (2006). Isıl işlem uygulanarak üretilen sucukların bazı kalite özelliklerine fermantasyon süresinin etkileri (Doktora Tezi). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, Türkiye.
  • Evranuz, O.E. (1993). ‘The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies of unblanched salted roasted peanuts, International Journal of Food Science and Technology, 28:193–199.
  • Foegeding, E. A., Davis, J. P. (2011). Food protein functionality: A comprehensive approach. Food Hydrocolloids, 25(8), 1853–1864.
  • Foegeding, E. A. (2015). Food protein functionality—a new model. Journal of Food Science, 80(12), C2670–C2677.
  • Georgantelis, D., Blekas, G., Katikou P., Ambrosiadis, I. and Fletouris, D. J. (2007). Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science, 75:256–264.
  • Gray, J. I., Gomaa, E. A., Buckley, D. J. (1996). Oxidative quality and shelf life of meats. Meat Science, 43, 111–123.
  • Hu, M., McClements, D. J., Decker, E. A. (2003). Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry, 51, 1696–1700.
  • Hu, H., Wu, J., Li-Chan, E. C., Zhu, L., Zhang, F., Xu, X., ... Pan, S. (2013). Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids, 30(2), 647–655.
  • Ismail, B. P., Senaratne-Lenagala, L., Stube, A., Brackenridge, A. (2020). Protein demand: Review of plant and animal proteins used in alternative protein product development and production. Animal Frontiers, 10(4), 53–63.
  • Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Science, 95(4), 912–918.
  • Karabulut, G., Yildiz, S., Karaca, A. C., Yemiş, O. (2023). Ultrasound and enzyme‐pretreated extraction for the valorization of pea pod proteins. Journal of Food Process Engineering, 46(12), e14452.
  • Köseoğlu, İ.E. (2014). Çeşitli et ürünlerinde üretim aşamalarının yağ asidi bileşimi ve yağ oksidasyonu üzerine etkisi (Doktora Tezi). Selçuk Üniversitesi. Sağlık Bilimleri Enstitüsü, Konya, Türkiye.
  • Kumar, M., Tomar, M., Punia, S., Dhakane-Lad, J., Dhumal, S., Changan, S., ... & Kennedy, J. F. (2022). Plant-based proteins and their multifaceted industrial applications. LWT, 154, 112620.
  • Kurt, E. (2009). Sucukta organik asit kompozisyonuna farklı karbonhidrat kaynaklarının etkisi (Yüksek Lisans Tezi). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, Türkiye.
  • Liaros, N. G., Katsanidis, E., Bloukas, J. G. (2009). Effect of ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages. Meat Science, 83, 589–598.
  • Lorenzo, J. M., Franco, D. (2012). Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Science, 92, 704–714.
  • Melgar, M. J., Sanchez-Monge, J. M. and Bello, J. (1990). A study of the changes in the chemical properties of fat during ripening of dry Spanish sausage. Journal of Food Composition and Analysis, 3, 73–80.
  • Mielnik, M. B., Olsen, E., Vogt, G., Adeline, D., Skrede, G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Science and Technology, 39, 191–198.
  • Narasimhan, S., Raghuver, K. G., Arumngham, C., Bhat, K. K., Sen, D. P. (1986). Oxidative rancidity of groundnut oil evaluation by sensory and chemical indices and their correlation. Journal of Food Science and Technology, 23:273–277.
  • Oliver, C. N., Ahn, B. W., Moerman, E. J., Goldstein, S. Stadtman, E. R. (1987). Aged-related changes in oxidized proteins. Journal of Biological Chemistry, 262:5488–5491.
  • Olivares, A., Navarro, J. L., Flores, M. (2011). Effect of fat content on aroma generation during processing of dry fermented sausages. Meat Science, 87, 264–273
  • Öztürk-Kerimoğlu, B., Nacak, B., Özyurt, V.H., Serdaroğlu, M. (2019). Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?. Journal of Food Biochemistry, 43(11), 1–13.
  • Pateiro, M., Franco, D., Carril, J. A., Lorenzo, J. M. (2015). Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin. Journal of Food Science and Technology, 52, 4808–4818.
  • Peña-Ramos, E.A., Xiong, Y.L. (2003). Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science, 64(3), 259–263.
  • Rajapakse, N., Mendis, E., Jung, W., Je, J., Kim, S. (2005). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International, 38, 175–182.
  • Soyer, A., Ertas, A. H. (2007). Effects of fat level and storage time on lipid and color stability of naturally fermented Turkish sausages (Sucuk). Journal of Muscle Foods, 18, 330–340.
  • Tatiyaborworntham, N., Oz, F., Richards, M. P., Wu, H. (2022). Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chemistry: X, 14, 100317.
  • TSE. (2012). TS 1070. Türk Sucuğu, Türk Standartları Enstitüsü, Bakanlıklar/Ankara.
  • Toldra, F. (1998). Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science, 49, S101-S110.
  • Toptancı, İ., Erçoşkun, H. (2017). Physicochemical and microbiological properties of Sucuk produced with different heat treatment temperatures. Akademik Gıda, 15(4), 344–349.
  • Vioque-Amor, M., Gómez-Díaz, R., Clemente-López, I.; Sánchez-Giraldo, M.; Avilés-Ramírez, C. (2022). Influence of common reducing agents on technological parameters of dry-fermented sausages with low fat Content. Foods, 11, 2606.
  • Zhang, W., Xiao, S., Ahn, D. U. (2013). Protein oxidation: basic principles and implications for meat quality. Critical Reviews in Food Science and Nutrition, 53(11), 1191–1201.

BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI

Year 2024, Volume: 49 Issue: 1, 160 - 178, 14.02.2024
https://doi.org/10.15237/gida.GD23095

Abstract

Bu araştırmada, tarımsal bir yan ürün olan bezelye kabuklarından geleneksel alkali ekstraksiyon-izoelektrik noktada çöktürme tekniği ile %70 protein içeriğine sahip toz formda protein konsantratı (BKPK-N) üretilmiştir. Doğal haldeki bu protein konsantratı (BKPK-N) emülsiyon aktivitesini maksimize edilecek şekilde ultrases homojenizasyonu uygulanarak modifiye bezelye kabuk proteini konsantratına (BKPK-US) dönüştürülmüştür. Elde edilen hem doğal (BKPK-N) hem de modifiye protein konsantratları (BKPK-US) sucuğa %1 konsantrasyonlarında eklenerek, hem fermantasyon-kurutma (6 gün) hem de depolama (5 ay) sırasında lipit oksidasyonu üzerine etkileri incelenmiştir. Her üç uygulamada da hedeflenen pH değerine fermantasyonun 2. gününün sonunda ulaşılırken, hedeflenen nem (<%40) ve nem/protein (<2.5) değerlerine 6. günün sonunda erişilmiştir. Fermantasyon-kurutma sonunda, tüm sucuk örneklerinin (kontrol, BKPK-N ve BKPK-US) peroksit, TBARS ve karbonil değerlerinde istatistiksel olarak farklılık olmadığı tespit edilmiştir (P> 0.05). Fermantasyon-kurutma sonrası depolama başlangıcında gerçekleştirilen duyusal analizde, BKPK-N ve BKPK-US eklenmiş çiğ sucuk örnekleri kontrole yakın bir beğeni puanı alırken, pişmiş haldeki sucuk örneklerinde BKPK-US eklenmiş sucuklar daha fazla beğenilmiştir. Depolama sürecinde ise, ilk 1 ay içerisinde tüm sucuk örneklerinin peroksit değerlerinde artışlar saptanmıştır. Bu artış en fazla BKPK-US katılmış sucuk örneklerinde gerçekleşmiş, ancak 3. ayın sonunda tüm sucuk örneklerinde birincil oksidasyon ürünlerinin parçalanmıştır. Peroksit değerlerindeki bu azalışa karşın, TBARS değerlerinde paralel artışlar gözlenmemiştir. Depolama boyunca elde edilen karbonil sonuçları, eklenen protein konsantratlarının (BKPK-N ve BKPK-US) kontrol örneklerine kıyasla mevcut protein oksidasyonuna ek olarak kısmi artışlara neden olabileceği, ancak bu artışın istatistiksel olarak önemli olmadığını ortaya koymuştur. Genel anlamda, bezelye kabuk protein konsantratlarının sucuk üretiminde kullanımının hem 6 günlük fermantasyon-kurutma hem de 5 aylık depolama periyodu boyunca oksidatif stabilite üzerine herhangi bir katkısının olmadığı tespit edilmiştir.

Supporting Institution

TÜBİTAK

Project Number

119O488

Thanks

Bu çalışmada sucuk üretiminde kullandığımız starter kültürü ücretsiz olarak sağlayan Prof. Dr. Gürhan Çiftçioğlu’na (İnovatif Biyoteknoloji, İstanbul) teşekkür ediyoruz. Ayrıca sucuk üretiminde ve analizlerinde çok kıymetli deneyimleri ve bilgilerini bizimle paylaşan Doç. Dr. Hüdayi Ercoşkun’a, Doç. Dr. Haluk Ergezer’e ve Gıda Yüksek Mühendisi Orhan Özünlü’ye sonsuz teşekkür ediyoruz. Bu araştırma TÜBİTAK 119O488 nolu proje kapsamında desteklenmiştir.

References

  • Akharume, F.U., Aluko, R. E., Adedeji, A. A. (2021). Modification of plant proteins for improved functionality: A review. Comprehensive Reviews in Food Science and Food Safety, 20(1), 198–224.
  • Anonim (2019). Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. No: 2018/52.
  • AOAC. (1995). Official methods of analysis (16th ed.), Washington, DC, USA: Association of Official Analytical Chemists.
  • Arcan, I., Yemenicioğlu, A. (2007). Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chemistry, 103(2), 301–312.
  • Çoşkuner, Ö., Ertaş, H., Soyer, A. (2010). The effect of processing method and storage time on constituents of Turkish sausages (sucuk). Journal of Food Processing and Preservation, 34, 125–135.
  • Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., Lorenzo, J. M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), 429.
  • Domínguez, R., Pateiro, M., Munekata, P. E., Zhang, W., Garcia-Oliveira, P., Carpena, M., ... Lorenzo, J. M. (2021). Protein oxidation in muscle foods: A comprehensive review. Antioxidants, 11 (1), 60.
  • Erçoşkun, H. (2006). Isıl işlem uygulanarak üretilen sucukların bazı kalite özelliklerine fermantasyon süresinin etkileri (Doktora Tezi). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, Türkiye.
  • Evranuz, O.E. (1993). ‘The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies of unblanched salted roasted peanuts, International Journal of Food Science and Technology, 28:193–199.
  • Foegeding, E. A., Davis, J. P. (2011). Food protein functionality: A comprehensive approach. Food Hydrocolloids, 25(8), 1853–1864.
  • Foegeding, E. A. (2015). Food protein functionality—a new model. Journal of Food Science, 80(12), C2670–C2677.
  • Georgantelis, D., Blekas, G., Katikou P., Ambrosiadis, I. and Fletouris, D. J. (2007). Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science, 75:256–264.
  • Gray, J. I., Gomaa, E. A., Buckley, D. J. (1996). Oxidative quality and shelf life of meats. Meat Science, 43, 111–123.
  • Hu, M., McClements, D. J., Decker, E. A. (2003). Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry, 51, 1696–1700.
  • Hu, H., Wu, J., Li-Chan, E. C., Zhu, L., Zhang, F., Xu, X., ... Pan, S. (2013). Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids, 30(2), 647–655.
  • Ismail, B. P., Senaratne-Lenagala, L., Stube, A., Brackenridge, A. (2020). Protein demand: Review of plant and animal proteins used in alternative protein product development and production. Animal Frontiers, 10(4), 53–63.
  • Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Science, 95(4), 912–918.
  • Karabulut, G., Yildiz, S., Karaca, A. C., Yemiş, O. (2023). Ultrasound and enzyme‐pretreated extraction for the valorization of pea pod proteins. Journal of Food Process Engineering, 46(12), e14452.
  • Köseoğlu, İ.E. (2014). Çeşitli et ürünlerinde üretim aşamalarının yağ asidi bileşimi ve yağ oksidasyonu üzerine etkisi (Doktora Tezi). Selçuk Üniversitesi. Sağlık Bilimleri Enstitüsü, Konya, Türkiye.
  • Kumar, M., Tomar, M., Punia, S., Dhakane-Lad, J., Dhumal, S., Changan, S., ... & Kennedy, J. F. (2022). Plant-based proteins and their multifaceted industrial applications. LWT, 154, 112620.
  • Kurt, E. (2009). Sucukta organik asit kompozisyonuna farklı karbonhidrat kaynaklarının etkisi (Yüksek Lisans Tezi). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, Türkiye.
  • Liaros, N. G., Katsanidis, E., Bloukas, J. G. (2009). Effect of ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages. Meat Science, 83, 589–598.
  • Lorenzo, J. M., Franco, D. (2012). Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Science, 92, 704–714.
  • Melgar, M. J., Sanchez-Monge, J. M. and Bello, J. (1990). A study of the changes in the chemical properties of fat during ripening of dry Spanish sausage. Journal of Food Composition and Analysis, 3, 73–80.
  • Mielnik, M. B., Olsen, E., Vogt, G., Adeline, D., Skrede, G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Science and Technology, 39, 191–198.
  • Narasimhan, S., Raghuver, K. G., Arumngham, C., Bhat, K. K., Sen, D. P. (1986). Oxidative rancidity of groundnut oil evaluation by sensory and chemical indices and their correlation. Journal of Food Science and Technology, 23:273–277.
  • Oliver, C. N., Ahn, B. W., Moerman, E. J., Goldstein, S. Stadtman, E. R. (1987). Aged-related changes in oxidized proteins. Journal of Biological Chemistry, 262:5488–5491.
  • Olivares, A., Navarro, J. L., Flores, M. (2011). Effect of fat content on aroma generation during processing of dry fermented sausages. Meat Science, 87, 264–273
  • Öztürk-Kerimoğlu, B., Nacak, B., Özyurt, V.H., Serdaroğlu, M. (2019). Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?. Journal of Food Biochemistry, 43(11), 1–13.
  • Pateiro, M., Franco, D., Carril, J. A., Lorenzo, J. M. (2015). Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin. Journal of Food Science and Technology, 52, 4808–4818.
  • Peña-Ramos, E.A., Xiong, Y.L. (2003). Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science, 64(3), 259–263.
  • Rajapakse, N., Mendis, E., Jung, W., Je, J., Kim, S. (2005). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International, 38, 175–182.
  • Soyer, A., Ertas, A. H. (2007). Effects of fat level and storage time on lipid and color stability of naturally fermented Turkish sausages (Sucuk). Journal of Muscle Foods, 18, 330–340.
  • Tatiyaborworntham, N., Oz, F., Richards, M. P., Wu, H. (2022). Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chemistry: X, 14, 100317.
  • TSE. (2012). TS 1070. Türk Sucuğu, Türk Standartları Enstitüsü, Bakanlıklar/Ankara.
  • Toldra, F. (1998). Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science, 49, S101-S110.
  • Toptancı, İ., Erçoşkun, H. (2017). Physicochemical and microbiological properties of Sucuk produced with different heat treatment temperatures. Akademik Gıda, 15(4), 344–349.
  • Vioque-Amor, M., Gómez-Díaz, R., Clemente-López, I.; Sánchez-Giraldo, M.; Avilés-Ramírez, C. (2022). Influence of common reducing agents on technological parameters of dry-fermented sausages with low fat Content. Foods, 11, 2606.
  • Zhang, W., Xiao, S., Ahn, D. U. (2013). Protein oxidation: basic principles and implications for meat quality. Critical Reviews in Food Science and Nutrition, 53(11), 1191–1201.
There are 39 citations in total.

Details

Primary Language Turkish
Subjects Meat Technology, Fermentation Technology
Journal Section Articles
Authors

Semanur Yıldız 0000-0002-1845-7813

Oktay Yemiş 0000-0002-7461-5185

Project Number 119O488
Publication Date February 14, 2024
Published in Issue Year 2024 Volume: 49 Issue: 1

Cite

APA Yıldız, S., & Yemiş, O. (2024). BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI. Gıda, 49(1), 160-178. https://doi.org/10.15237/gida.GD23095
AMA Yıldız S, Yemiş O. BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI. The Journal of Food. February 2024;49(1):160-178. doi:10.15237/gida.GD23095
Chicago Yıldız, Semanur, and Oktay Yemiş. “BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI”. Gıda 49, no. 1 (February 2024): 160-78. https://doi.org/10.15237/gida.GD23095.
EndNote Yıldız S, Yemiş O (February 1, 2024) BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI. Gıda 49 1 160–178.
IEEE S. Yıldız and O. Yemiş, “BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI”, The Journal of Food, vol. 49, no. 1, pp. 160–178, 2024, doi: 10.15237/gida.GD23095.
ISNAD Yıldız, Semanur - Yemiş, Oktay. “BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI”. Gıda 49/1 (February 2024), 160-178. https://doi.org/10.15237/gida.GD23095.
JAMA Yıldız S, Yemiş O. BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI. The Journal of Food. 2024;49:160–178.
MLA Yıldız, Semanur and Oktay Yemiş. “BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI”. Gıda, vol. 49, no. 1, 2024, pp. 160-78, doi:10.15237/gida.GD23095.
Vancouver Yıldız S, Yemiş O. BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI. The Journal of Food. 2024;49(1):160-78.

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