Al-Sharify, Z.T.; Al-Najjar, S.Z.; Anumudu, C.K.; Hart, A.; Miri, T.; Onyeaka, H.
Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology. Appl. Sci. 2025, 15, 3049.
https://doi.org/10.3390/app15063049
AMA Style
Al-Sharify ZT, Al-Najjar SZ, Anumudu CK, Hart A, Miri T, Onyeaka H.
Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology. Applied Sciences. 2025; 15(6):3049.
https://doi.org/10.3390/app15063049
Chicago/Turabian Style
Al-Sharify, Zainab T., Shahad Z. Al-Najjar, Christian Kosisochukwu Anumudu, Abarasi Hart, Taghi Miri, and Helen Onyeaka.
2025. "Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology" Applied Sciences 15, no. 6: 3049.
https://doi.org/10.3390/app15063049
APA Style
Al-Sharify, Z. T., Al-Najjar, S. Z., Anumudu, C. K., Hart, A., Miri, T., & Onyeaka, H.
(2025). Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology. Applied Sciences, 15(6), 3049.
https://doi.org/10.3390/app15063049