Barba, A.A.; Naddeo, C.; Caputo, S.; Lamberti, G.; d’Amore, M.; Dalmoro, A.
Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties. Foods 2020, 9, 711.
https://doi.org/10.3390/foods9060711
AMA Style
Barba AA, Naddeo C, Caputo S, Lamberti G, d’Amore M, Dalmoro A.
Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties. Foods. 2020; 9(6):711.
https://doi.org/10.3390/foods9060711
Chicago/Turabian Style
Barba, Anna Angela, Carlo Naddeo, Silvestro Caputo, Gaetano Lamberti, Matteo d’Amore, and Annalisa Dalmoro.
2020. "Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties" Foods 9, no. 6: 711.
https://doi.org/10.3390/foods9060711
APA Style
Barba, A. A., Naddeo, C., Caputo, S., Lamberti, G., d’Amore, M., & Dalmoro, A.
(2020). Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties. Foods, 9(6), 711.
https://doi.org/10.3390/foods9060711