Farklı Pişirme ve İşleme Yöntemlerinin Bitkisel ve Hayvansal Kaynaklı Proteinlerin Sindirilebilirliğine Etkisi

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BOZKIR Ç. (Executive), ULUATA S., TOĞUÇ H., ÇAVDAR M., HÖKELEK B.

Project Supported by Higher Education Institutions, BAP Guided, 2024 - Present

• Project Type: Project Supported by Higher Education Institutions
• Support Program: BAP Guided
• Begin Date: August 2024
• End Date: in Progress