APA (7th ed.) Citation

O, G., A, A., S, K., ME, P., FT, S., & S, S. (2025). Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate. Food chemistry: X, 32, 103229. https://doi.org/10.1016/j.fochx.2025.103229

Chicago Style (17th ed.) Citation

O, Gul, Akgün A, Karaman S, Parlak ME, Sarıcaoğlu FT, and Simsek S. "Impact of Drying Techniques on the Physicochemical, Structural, Thermal, Techno-functional, Rheological Properties, and in Vitro Digestibility of Sesame Protein Isolate." Food Chemistry: X 32 (2025): 103229. https://doi.org/10.1016/j.fochx.2025.103229.

MLA (9th ed.) Citation

O, Gul, et al. "Impact of Drying Techniques on the Physicochemical, Structural, Thermal, Techno-functional, Rheological Properties, and in Vitro Digestibility of Sesame Protein Isolate." Food Chemistry: X, vol. 32, 2025, p. 103229, https://doi.org/10.1016/j.fochx.2025.103229.