APA (7th ed.) Citation

Kaur, T., Sodhi, N. S., Dhillon, B., & Sodhi, K. S. (2024). Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products. Journal of food measurement & characterization, 18(3), 2226-2236. https://doi.org/10.1007/s11694-024-02354-8

Chicago Style (17th ed.) Citation

Kaur, Tanbeer, Navdeep Singh Sodhi, Bhavnita Dhillon, and Karandeep Singh Sodhi. "Application of Electromyography (EMG), an in Vivo Oral Processing Analysis Technique, for Comprehensive Texture Evaluation of Formulated Rice Products." Journal of Food Measurement & Characterization 18, no. 3 (2024): 2226-2236. https://doi.org/10.1007/s11694-024-02354-8.

MLA (9th ed.) Citation

Kaur, Tanbeer, et al. "Application of Electromyography (EMG), an in Vivo Oral Processing Analysis Technique, for Comprehensive Texture Evaluation of Formulated Rice Products." Journal of Food Measurement & Characterization, vol. 18, no. 3, 2024, pp. 2226-2236, https://doi.org/10.1007/s11694-024-02354-8.