Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

por Sinaki, Nasibeh Y., Paliwal, Jitendra, Koksel, Filiz
Publicado 2023

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

por Sinaki, Nasibeh Y., Masatcioglu, Mustafa Tugrul, Paliwal, Jitendra, Koksel, Filiz
Publicado 2021

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

por Singh, Ravinder, Yu, Cheng-Chia, Chen, Guan-Wei, Chen, Ching-Hsueh, Sinaki, Nasibeh Y., Lin, Jenshinn, Koksel, Filiz
Publicado 2022