Nejatian, M. Et Al. 2024. Application of Spirulina as an innovative ingredient in pasta and bakery products. Food Bioscience , vol.62 .

Nejatian, M., Ghandehari Yazdi, A. P., Saberian, H., Bazsefidpar, N., Karimi, A., Soltani, A., ... Assadpour, E.(2024). Application of Spirulina as an innovative ingredient in pasta and bakery products. Food Bioscience , vol.62.

Nejatian, Mohammad Et Al. "Application of Spirulina as an innovative ingredient in pasta and bakery products," Food Bioscience , vol.62, 2024

Nejatian, Mohammad Et Al. "Application of Spirulina as an innovative ingredient in pasta and bakery products." Food Bioscience , vol.62, 2024

Nejatian, M. Et Al. (2024) . "Application of Spirulina as an innovative ingredient in pasta and bakery products." Food Bioscience , vol.62.

@article{article, author={Mohammad Nejatian Et Al. }, title={Application of Spirulina as an innovative ingredient in pasta and bakery products}, journal={Food Bioscience}, year=2024}