APA引文

Y., P., U., S., S., T., S., W., P., S., S., S., . . . C., H. (2017). Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum.

Chicago Style Citation

Y., Phimolsiripol, Siripatrawan U., Teekachunhatean S., Wangtueai S., Seesuriyachan P., Surawang S., Laokuldilok T., Regenstein J., and Henry C. Technological Properties, In vitro Starch Digestibility and In vivo Glycaemic Index of Bread Containing Crude Malva Nut Gum. 2017.

MLA引文

Y., Phimolsiripol, et al. Technological Properties, In vitro Starch Digestibility and In vivo Glycaemic Index of Bread Containing Crude Malva Nut Gum. 2017.