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Effect of hydrolysis degree on functional properties of sesame cake protein hydrolysates

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dc.contributor.authorDemirhan, Elcin
dc.contributor.authorOzbek, Belma
dc.contributor.institutionauthorÖZBEK, Belma
dc.date.accessioned2026-06-27T13:16:14Z
dc.date.issued2012
dc.description.urihttps://doi.org/10.1016/j.nbt.2012.08.456
dc.identifier.doi10.1016/j.nbt.2012.08.456
dc.identifier.eissn1876-4347
dc.identifier.endpageS164
dc.identifier.issn1871-6784
dc.identifier.startpageS164
dc.identifier.urihttps://hdl.handle.net/20.500.14981/51278
dc.identifier.volume29
dc.identifier.wos000209805600449
dc.language.isoeng
dc.publisherELSEVIER SCIENCE BV
dc.relation.ispartofNEW BIOTECHNOLOGY
dc.subjectBiochemistry & Molecular Biology
dc.subjectBiotechnology & Applied Microbiology
dc.titleEffect of hydrolysis degree on functional properties of sesame cake protein hydrolysates
dc.typeMeeting Abstract
dspace.entity.typePublication
local.import.sourceWOS

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