RodrÃguez, R.; Murgui, X.; Rios, Y.; Puértolas, E.; Pérez, I.
Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption. Foods 2025, 14, 2693.
https://doi.org/10.3390/foods14152693
AMA Style
RodrÃguez R, Murgui X, Rios Y, Puértolas E, Pérez I.
Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption. Foods. 2025; 14(15):2693.
https://doi.org/10.3390/foods14152693
Chicago/Turabian Style
RodrÃguez, Raquel, Xabier Murgui, Yolanda Rios, Eduardo Puértolas, and Izaskun Pérez.
2025. "Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption" Foods 14, no. 15: 2693.
https://doi.org/10.3390/foods14152693
APA Style
RodrÃguez, R., Murgui, X., Rios, Y., Puértolas, E., & Pérez, I.
(2025). Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption. Foods, 14(15), 2693.
https://doi.org/10.3390/foods14152693