Gutiérrez, Á.L.; Rico, D.; Ronda, F.; Caballero, P.A.; Martín-Diana, A.B.
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods 2024, 13, 130.
https://doi.org/10.3390/foods13010130
AMA Style
Gutiérrez ÁL, Rico D, Ronda F, Caballero PA, Martín-Diana AB.
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods. 2024; 13(1):130.
https://doi.org/10.3390/foods13010130
Chicago/Turabian Style
Gutiérrez, Ángel L., Daniel Rico, Felicidad Ronda, Pedro A. Caballero, and Ana Belén Martín-Diana.
2024. "The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review" Foods 13, no. 1: 130.
https://doi.org/10.3390/foods13010130
APA Style
Gutiérrez, Á. L., Rico, D., Ronda, F., Caballero, P. A., & Martín-Diana, A. B.
(2024). The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods, 13(1), 130.
https://doi.org/10.3390/foods13010130