Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

MLA

Habtu Shumoy, et al. “Effect of Sourdough Addition and Storage Time on in Vitro Starch Digestibility and Estimated Glycemic Index of Tef Bread.” Food Chemistry, vol. 264, Dec. 2017. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....db1408ef2c80357e22a44cd36433293e&authtype=sso&custid=ns315887.

APA

Habtu Shumoy, Dilara Devecioglu, Filip Van Bockstaele, & Katleen Raes. (2017). Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. Food Chemistry, 264.

Chicago

Habtu Shumoy, Dilara Devecioglu, Filip Van Bockstaele, and Katleen Raes. 2017. “Effect of Sourdough Addition and Storage Time on in Vitro Starch Digestibility and Estimated Glycemic Index of Tef Bread.” Food Chemistry 264 (December). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....db1408ef2c80357e22a44cd36433293e&authtype=sso&custid=ns315887.