Gül, O. Et Al. 2024. Effect of Modified Sesame Protein Addition on the Physicochemical, Textural and Rheological Properties of Sesame Paste (Tahini). International Food Innovation and Sustainability Congress (IFIS2024) , (İstanbul, Turkey), 1-5.

Gül, O., Şahin, M. Ş., Sarıcaoğlu, F. T., & Atalar, İ., (2024). Effect of Modified Sesame Protein Addition on the Physicochemical, Textural and Rheological Properties of Sesame Paste (Tahini) . International Food Innovation and Sustainability Congress (IFIS2024) (pp.1-5). İstanbul, Turkey

Gül, Osman Et Al. "Effect of Modified Sesame Protein Addition on the Physicochemical, Textural and Rheological Properties of Sesame Paste (Tahini)," International Food Innovation and Sustainability Congress (IFIS2024), İstanbul, Turkey, 2024

Gül, Osman Et Al. "Effect of Modified Sesame Protein Addition on the Physicochemical, Textural and Rheological Properties of Sesame Paste (Tahini)." International Food Innovation and Sustainability Congress (IFIS2024) , İstanbul, Turkey, pp.1-5, 2024

Gül, O. Et Al. (2024) . "Effect of Modified Sesame Protein Addition on the Physicochemical, Textural and Rheological Properties of Sesame Paste (Tahini)." International Food Innovation and Sustainability Congress (IFIS2024) , İstanbul, Turkey, pp.1-5.

@conferencepaper{conferencepaper, author={Osman Gül Et Al. }, title={Effect of Modified Sesame Protein Addition on the Physicochemical, Textural and Rheological Properties of Sesame Paste (Tahini)}, congress name={International Food Innovation and Sustainability Congress (IFIS2024)}, city={İstanbul}, country={Turkey}, year={2024}, pages={1-5} }