APA (7th ed.) Citation

Chan, K. W., Khong, N. M. H., Iqbal, S., & Ismail, M. (2012). Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours. MDPI.

Chicago Style (17th ed.) Citation

Chan, Kim Wei, Nicholas Mun Hoe Khong, Shahid Iqbal, and Maznah Ismail. Simulated Gastrointestinal PH Condition Improves Antioxidant Properties of Wheat and Rice Flours. MDPI, 2012.

MLA (9th ed.) Citation

Chan, Kim Wei, et al. Simulated Gastrointestinal PH Condition Improves Antioxidant Properties of Wheat and Rice Flours. MDPI, 2012.