Yilmaz, I., Uzun, S. A., Parlak, M. E., Kurt, A., & Saricaoglu, F. T. (2026). Glucono‐δ‐lactone‐induced gels from lentil protein fractions: Insights into rheological, textural, and water‐holding properties. Journal of the Science of Food & Agriculture, 1-12. https://doi.org/10.1002/jsfa.71161
Παραπομπή σε μορφή Chicago (17η εκδ.)Yilmaz, Ilay, Sukran Asgin Uzun, Mahmud Ekrem Parlak, Abdullah Kurt, και Furkan Turker Saricaoglu. "Glucono‐δ‐lactone‐induced Gels from Lentil Protein Fractions: Insights into Rheological, Textural, and Water‐holding Properties." Journal of the Science of Food & Agriculture 2026: 1-12. https://doi.org/10.1002/jsfa.71161.
Παραπομπή σε μορφή MLA (9th εκδ.)Yilmaz, Ilay, et al. "Glucono‐δ‐lactone‐induced Gels from Lentil Protein Fractions: Insights into Rheological, Textural, and Water‐holding Properties." Journal of the Science of Food & Agriculture, 2026, pp. 1-12, https://doi.org/10.1002/jsfa.71161.