PubAg

Main content area

MLA

Marti, Alessandra, Enzio Maria Ragg, and Maria Ambrogina Pagani. "Effect of Processing Conditions On Water Mobility and Cooking Quality of Gluten-free Pasta. A Magnetic Resonance Imaging Study." Food chemistry, v. 266, pp. 17-23. doi: 10.1016/j.foodchem.2018.05.057

APA

Marti, A., Ragg, E. Maria, & Pagani, M. Ambrogina. (2018). Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study. Food chemistry, 266, 17-23. doi: 10.1016/j.foodchem.2018.05.057

Chicago

Marti, Alessandra, Enzio Maria Ragg, and Maria Ambrogina Pagani. "Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study" Food chemistry 266, 1 (2018): 17-23. doi: 10.1016/j.foodchem.2018.05.057