Sinaki, N. Y. Et Al. 2022. Development of cellular high-protein foods: Third-generation yellow pea and red lentil puffed snacks. Foods , vol.11, no.1 .

Sinaki, N. Y., MASATCIOĞLU, M. T., Paliwal, J., & Koksel, F., (2022). Development of cellular high-protein foods: Third-generation yellow pea and red lentil puffed snacks. Foods , vol.11, no.1.

Sinaki, Nasibeh Et Al. "Development of cellular high-protein foods: Third-generation yellow pea and red lentil puffed snacks," Foods , vol.11, no.1, 2022

Sinaki, Nasibeh Y. Et Al. "Development of cellular high-protein foods: Third-generation yellow pea and red lentil puffed snacks." Foods , vol.11, no.1, 2022

Sinaki, N. Y. Et Al. (2022) . "Development of cellular high-protein foods: Third-generation yellow pea and red lentil puffed snacks." Foods , vol.11, no.1.

@article{article, author={Nasibeh Y. Sinaki Et Al. }, title={Development of cellular high-protein foods: Third-generation yellow pea and red lentil puffed snacks}, journal={Foods}, year=2022}