Rostamabadi, H. Et Al. 2023. Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science and Technology , vol.141 .

Rostamabadi, H., Nowacka, M., Colussi, R., Frasson, S. F., Demirkesen, I., MERT, B., ... Singha, P.(2023). Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science and Technology , vol.141.

Rostamabadi, Hadis Et Al. "Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid," Trends in Food Science and Technology , vol.141, 2023

Rostamabadi, Hadis Et Al. "Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid." Trends in Food Science and Technology , vol.141, 2023

Rostamabadi, H. Et Al. (2023) . "Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid." Trends in Food Science and Technology , vol.141.

@article{article, author={Hadis Rostamabadi Et Al. }, title={Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid}, journal={Trends in Food Science and Technology}, year=2023}