Food Science & Nutrition Research
Open Access
ISSN: 2641-4295
Research Article
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Improving Taste and Functionality of Sesame Protein Hydrolysate with Macroporous Resin Treatment
Authors: Philip John Kanu.
Abstract
Citation:
Philip John Kanu. Improving Taste and Functionality of Sesame Protein Hydrolysate with Macroporous Resin Treatment. Food Sci Nutr Res. 2025; 8(1).
DOI:
10.33425/2641-4295.1083
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Nadide SEYHUN
Department of Food Technology | Kocaeli University
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