Morris, S.; Byrne, J.L.; Murphy, B.; Whelan, S.J.; Carroll, J.P.; Ryan, D.
The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach. Foods 2022, 11, 1199.
https://doi.org/10.3390/foods11091199
AMA Style
Morris S, Byrne JL, Murphy B, Whelan SJ, Carroll JP, Ryan D.
The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach. Foods. 2022; 11(9):1199.
https://doi.org/10.3390/foods11091199
Chicago/Turabian Style
Morris, Sinead, John L. Byrne, Ben Murphy, Stephen J. Whelan, John P. Carroll, and David Ryan.
2022. "The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach" Foods 11, no. 9: 1199.
https://doi.org/10.3390/foods11091199
APA Style
Morris, S., Byrne, J. L., Murphy, B., Whelan, S. J., Carroll, J. P., & Ryan, D.
(2022). The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach. Foods, 11(9), 1199.
https://doi.org/10.3390/foods11091199