Pereira, C.L.;                     Sousa, I.;                     Lourenço, V.M.;                     Sampaio, P.;                     Gárzon, R.;                     Rosell, C.M.;                     Brites, C.    
        Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties. Foods 2024, 13, 135.
    https://doi.org/10.3390/foods13010135
    AMA Style
    
                                Pereira CL,                                 Sousa I,                                 Lourenço VM,                                 Sampaio P,                                 Gárzon R,                                 Rosell CM,                                 Brites C.        
                Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties. Foods. 2024; 13(1):135.
        https://doi.org/10.3390/foods13010135
    
    Chicago/Turabian Style
    
                                Pereira, Cristiana L.,                                 Inês Sousa,                                 Vanda M. Lourenço,                                 Pedro Sampaio,                                 Raquel Gárzon,                                 Cristina M. Rosell,                                 and Carla Brites.        
                2024. "Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties" Foods 13, no. 1: 135.
        https://doi.org/10.3390/foods13010135
    
    APA Style
    
                                Pereira, C. L.,                                 Sousa, I.,                                 Lourenço, V. M.,                                 Sampaio, P.,                                 Gárzon, R.,                                 Rosell, C. M.,                                 & Brites, C.        
        
        (2024). Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties. Foods, 13(1), 135.
        https://doi.org/10.3390/foods13010135