Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour.

MLA

Gulati, Paridhi, et al. “Effects of Processing Method and Solute Interactions on Pepsin Digestibility of Cooked Proso Millet Flour.” Food Research International, vol. 109, July 2018, pp. 583–88. EBSCOhost, https://doi.org/10.1016/j.foodres.2018.05.005.

APA

Gulati, P., Sabillón, L., & Rose, D. J. (2018). Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour. Food Research International, 109, 583–588. https://doi.org/10.1016/j.foodres.2018.05.005

Chicago

Gulati, Paridhi, Luis Sabillón, and Devin J. Rose. 2018. “Effects of Processing Method and Solute Interactions on Pepsin Digestibility of Cooked Proso Millet Flour.” Food Research International 109 (July): 583–88. doi:10.1016/j.foodres.2018.05.005.