KANBUR, G. 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, [S. l.], v. 12, n. 8, p. 1442–1447, 2024. DOI: 10.24925/turjaf.v12i8.1442-1447.6933. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/6933. Acesso em: 1 sep. 2024.