Food Hydrocolloids
 2025
DOI: 10.1016/j.foodhyd.2024.110712
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Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properties

Elif Çavdaroğlu,
Hilal Kayı,
Yaren Buse Budak
et al.
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