Li, X. Et Al. 2023. Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours. Journal of Food Measurement and Characterization , vol.17, no.5 , 4473-4481.

Li, X., Franczyk, A., KAHRAMAN, K., House, J. D., & Koksel, F., (2023). Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours. Journal of Food Measurement and Characterization , vol.17, no.5, 4473-4481.

Li, Xiang Et Al. "Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours," Journal of Food Measurement and Characterization , vol.17, no.5, 4473-4481, 2023

Li, Xiang Et Al. "Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours." Journal of Food Measurement and Characterization , vol.17, no.5, pp.4473-4481, 2023

Li, X. Et Al. (2023) . "Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours." Journal of Food Measurement and Characterization , vol.17, no.5, pp.4473-4481.

@article{article, author={Xiang Li Et Al. }, title={Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours}, journal={Journal of Food Measurement and Characterization}, year=2023, pages={4473-4481} }