Arroqui, C.; Horvitz, S.; Noriega, M.J.; Fernández-Pan, I.; Ibañez, F.C.; VÃrseda, P.
Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice. Foods 2024, 13, 4052.
https://doi.org/10.3390/foods13244052
AMA Style
Arroqui C, Horvitz S, Noriega MJ, Fernández-Pan I, Ibañez FC, VÃrseda P.
Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice. Foods. 2024; 13(24):4052.
https://doi.org/10.3390/foods13244052
Chicago/Turabian Style
Arroqui, Cristina, Sandra Horvitz, MarÃa José Noriega, Idoya Fernández-Pan, Francisco C. Ibañez, and Paloma VÃrseda.
2024. "Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice" Foods 13, no. 24: 4052.
https://doi.org/10.3390/foods13244052
APA Style
Arroqui, C., Horvitz, S., Noriega, M. J., Fernández-Pan, I., Ibañez, F. C., & VÃrseda, P.
(2024). Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice. Foods, 13(24), 4052.
https://doi.org/10.3390/foods13244052