An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley

MLA

King, R. A., et al. “An Extruded Breakfast Cereal Made from a High Amylose Barley Cultivar Has a Low Glycemic Index and Lower Plasma Insulin Response than One Made from a Standard Barley.” Journal of Cereal Science, vol. 48, no. 2, Sept. 2008, pp. 526–30. EBSCOhost, https://doi.org/10.1016/j.jcs.2007.11.009.

APA

King, R. A., Noakes, M., Bird, A. R., Morell, M. K., & Topping, D. L. (2008). An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley. Journal of Cereal Science, 48(2), 526–530. https://doi.org/10.1016/j.jcs.2007.11.009

Chicago

King, R.A., M. Noakes, A.R. Bird, M.K. Morell, and D.L. Topping. 2008. “An Extruded Breakfast Cereal Made from a High Amylose Barley Cultivar Has a Low Glycemic Index and Lower Plasma Insulin Response than One Made from a Standard Barley.” Journal of Cereal Science 48 (2): 526–30. doi:10.1016/j.jcs.2007.11.009.