Cita APA (7a ed.)
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.
Cita Chicago Style (17a ed.)
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, y Nese Sreenivasulu. Long Glucan Chains Reduce in Vitro Starch Digestibility of Freshly Cooked and Retrograded Milled Rice. Elsevier, 2019.
Cita MLA (9a ed.)
Alhambra, Crisline Mae, et al. Long Glucan Chains Reduce in Vitro Starch Digestibility of Freshly Cooked and Retrograded Milled Rice. Elsevier, 2019.
Precaución: Estas citas no son 100% exactas.