Kanbur, G. 2024. Effect of Heat Treatment, Water and Vinegar Soaking on Protein and Phytic Acid Levels in Hemp Seed Meal. Turkish Journal of Agriculture - Food Science and Technology. 12, 8 (Aug. 2024), 1442–1447. DOI:https://doi.org/10.24925/turjaf.v12i8.1442-1447.6933.