Tuğba BASKINCI,
Dea Amalia AMANDA APUD,
Osman GÜL
Effect of thermosonication on functional and rheological properties of green lentil protein
Effect of thermosonication on functional and rheological properties of green lentil protein
European Food Science and Engineering
2021-Cilt: 2 - Sayı: 2
40-45
Lentil,
Thermosonication,
Protein isolate,
Functional properties,
Rheological properties
74
76