Dixon, W.R.; Morales-Contreras, B.E.; Kongchum, M.; Xu, Z.; Harrell, D.; Moskowitz, H.R.; Wicker, L.
Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation. Foods 2020, 9, 1559.
https://doi.org/10.3390/foods9111559
AMA Style
Dixon WR, Morales-Contreras BE, Kongchum M, Xu Z, Harrell D, Moskowitz HR, Wicker L.
Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation. Foods. 2020; 9(11):1559.
https://doi.org/10.3390/foods9111559
Chicago/Turabian Style
Dixon, William R., Blanca E. Morales-Contreras, Manoch Kongchum, Zhimin Xu, Dustin Harrell, Howard R. Moskowitz, and Louise Wicker.
2020. "Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation" Foods 9, no. 11: 1559.
https://doi.org/10.3390/foods9111559
APA Style
Dixon, W. R., Morales-Contreras, B. E., Kongchum, M., Xu, Z., Harrell, D., Moskowitz, H. R., & Wicker, L.
(2020). Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation. Foods, 9(11), 1559.
https://doi.org/10.3390/foods9111559