Cite
Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses.
MLA
Shobana, Shanmugam, et al. “Even Minimal Polishing of an Indian Parboiled Brown Rice Variety Leads to Increased Glycemic Responses.” Asia Pacific Journal of Clinical Nutrition, vol. 26, no. 5, Oct. 2017, pp. 829–36. EBSCOhost, https://doi.org/10.6133/apjcn.112016.08.
APA
Shobana, S., Lakshmipriya, N., RamyaBai, M., Gayathri, R., Ruchi, V., Sudha, V., Malleshi, N. G., Krishnaswamy, K., Henry, C. J. K., Anjana, R. M., Unnikrishnan, R., Mohan, V., & Bai, M. R. (2017). Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses. Asia Pacific Journal of Clinical Nutrition, 26(5), 829–836. https://doi.org/10.6133/apjcn.112016.08
Chicago
Shobana, Shanmugam, Nagarajan Lakshmipriya, Mookambika RamyaBai, Rajagopal Gayathri, Vaidya Ruchi, Vasudevan Sudha, Nagappa G. Malleshi, et al. 2017. “Even Minimal Polishing of an Indian Parboiled Brown Rice Variety Leads to Increased Glycemic Responses.” Asia Pacific Journal of Clinical Nutrition 26 (5): 829–36. doi:10.6133/apjcn.112016.08.