The effect of extraction and isoelectric pH values on functional and thermal properties of tahini meal protein
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تاریخ نمایه سازی: 6 اردیبهشت 1400
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Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
Former Ph.D student of Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
Department of food science and technology, Ferdousi University, Mashhad, Iran
Associate professor, Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
assistant professor, Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
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