BAL, M. Et Al. 2024. Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder. Frontiers in Sustainable Food Systems , vol.8 .

BAL, M., ATEŞ, E. G., ERDEM, F., TONYALI KARSLI, G., Karasu, M. C., Ozarda, O., ... MERT, B.(2024). Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder. Frontiers in Sustainable Food Systems , vol.8.

BAL, MURAD Et Al. "Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder," Frontiers in Sustainable Food Systems , vol.8, 2024

BAL, MURAD Et Al. "Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder." Frontiers in Sustainable Food Systems , vol.8, 2024

BAL, M. Et Al. (2024) . "Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder." Frontiers in Sustainable Food Systems , vol.8.

@article{article, author={MURAD BAL Et Al. }, title={Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder}, journal={Frontiers in Sustainable Food Systems}, year=2024}