ERTUĞRUL, Ü. Et Al. 2021. Pea protein properties are altered following glycation by microwave heating. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.150 .

ERTUĞRUL, Ü., NAMLI, S., TAŞ, O., KOCADAĞLI, T., GÖKMEN, V., ŞÜMNÜ, S. G., ... Oztop, M. H.(2021). Pea protein properties are altered following glycation by microwave heating. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.150.

ERTUĞRUL, ÜLKÜ Et Al. "Pea protein properties are altered following glycation by microwave heating," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.150, 2021

ERTUĞRUL, ÜLKÜ Et Al. "Pea protein properties are altered following glycation by microwave heating." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.150, 2021

ERTUĞRUL, Ü. Et Al. (2021) . "Pea protein properties are altered following glycation by microwave heating." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.150.

@article{article, author={ÜLKÜ ERTUĞRUL Et Al. }, title={Pea protein properties are altered following glycation by microwave heating}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021}