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Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

F Tatar1, M T Tunç1, T Kahyaoglu2

  • 1Department of Food Engineering, Engineering Faculty, Ondokuz Mayıs University, 55139 Samsun, Turkey.

Journal of Food Science and Technology
|February 20, 2015
PubMed

Keywords:
FunctionalityHazelnutProtein concentrateRheology

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