Alhambra, C. M., de Guzman, M. K., Dhital, S., Bonto, A. P., Dizon, E. I., Israel, K. A. C., . . . Sreenivasulu, N. (2019). Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice. Elsevier.
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Chicago Style (17th ed.) Citation
Alhambra, Crisline Mae, Maria Krishna de Guzman, Sushil Dhital, Aldrin P. Bonto, Erlinda I. Dizon, Katherine Ann C. Israel, Wilma A. Hurtada, Vito M. Butardo, and Nese Sreenivasulu. Long Glucan Chains Reduce in Vitro Starch Digestibility of Freshly Cooked and Retrograded Milled Rice. Elsevier, 2019.
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MLA (9th ed.) Citation
Alhambra, Crisline Mae, et al. Long Glucan Chains Reduce in Vitro Starch Digestibility of Freshly Cooked and Retrograded Milled Rice. Elsevier, 2019.
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Warning: These citations may not always be 100% accurate.