Gül, O. Et Al. 2023. Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound. FOODS , no.12 , 1791.

Gül, O., Sarıcaoğlu, F. T., Atalar, İ., Gül, L. B., Törnük, F., & Şimşek, Ş., (2023). Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound. FOODS , no.12, 1791.

Gül, Osman Et Al. "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound," FOODS , no.12, 1791, 2023

Gül, Osman Et Al. "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound." FOODS , no.12, pp.1791, 2023

Gül, O. Et Al. (2023) . "Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound." FOODS , no.12, p.1791.

@article{article, author={Osman Gül Et Al. }, title={Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound}, journal={FOODS}, year=2023, pages={1791} }