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Tuğba Baskıncı
Post Graduate
KASTAMONU UNIVERSITY
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Summary
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Peer Review
Research Fields
Food Sciences
Institution
KASTAMONU UNIVERSITY
Publications
Effect of thermosonication on functional and rheological properties of green lentil protein
Authors:
Tuğba Baskıncı
, Dea Amalia Amanda Apud,
Osman Gül
Published: 2021 ,
European Food Science and Engineering
DOI: -
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Articles published in
European Food Science and Engineering
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