Kilicli, M. Et Al. 2023. Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.7 , 3691-3700.

Kilicli, M., Erol, K. F., Toker, Ö. S., & Törnük, F., (2023). Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.7, 3691-3700.

Kilicli, Mahmut Et Al. "Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.7, 3691-3700, 2023

Kilicli, Mahmut Et Al. "Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.7, pp.3691-3700, 2023

Kilicli, M. Et Al. (2023) . "Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.103, no.7, pp.3691-3700.

@article{article, author={Mahmut Kilicli Et Al. }, title={Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2023, pages={3691-3700} }