Maize and Sorghum As Protein Sources
Ismail Gul (Author), Mehmet Koten (Author)
Release Date: 2024-06-03
In the food industry, protein sources play a crucial role in human nutrition. Traditionally, animal sources such as meat, dairy products and eggs have been recognised as the main source of protein, but plant protein sources are also receiving increasing attention. In this context, cereals such as maize and sorghum are considered as important vegetable [...]
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Work Type | Book Chapter |
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Published in | Alternative Protein Sources |
First Page | 51 |
Last Page | 67 |
DOI | https://doi.org/10.69860/nobel.9786053359289.3 |
Page Count | 17 |
Copyright Holder | Nobel Tıp Kitabevleri |
License | https://nobelpub.com/publish-with-us/copyright-and-licensing |
Ismail Gul (Author)
Professor, Kilis 7 Aralık University
https://orcid.org/0000-0003-0558-9240
3İsmail GÜL, who graduated from Dicle University, Faculty of Agriculture, Department of Field Crops in 1992, works in field crops cultivation and breeding, pasture-meadow forage plants, maize and sorghum crops. He completed his master’s and doctoral studies at Şanlıurfa Harran University, Department of Field Crops. He currently works as a Professor at Kilis 7 Aralik University.
Mehmet Koten (Author)
Associate Professor, Kilis 7 Aralık University
https://orcid.org/0000-0002-8232-8610
3Mehmet KÖTEN, who graduated from Çukurova University, Faculty of Agriculture, Department of Food Engineering in 2002, works in cereal technology and functional foods. He completed his master’s and doctoral studies at Şanlıurfa Harran University, Department of Food Engineering. Now, he works at Kilis 7 Aralik University as a Associate Professor Doctor
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