APA (7th ed.) Citation

Licata, R., Chu, J., Wang, S., Coorey, R., James, T., Zhao, Y., & Johnson, S. (2014). Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour. Wiley-Blackwell Publishing Ltd.

Chicago Style (17th ed.) Citation

Licata, Rebecca, Jiayue Chu, S. Wang, Ranil Coorey, Tony James, Yun Zhao, and Stuart Johnson. Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour. Wiley-Blackwell Publishing Ltd, 2014.

MLA (9th ed.) Citation

Licata, Rebecca, et al. Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour. Wiley-Blackwell Publishing Ltd, 2014.