Cite
The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran.
MLA
Gambuś, H., et al. “The Influence of Extrusion Process on Myo-Inositol Phosphate Content and Profile in Snacks Containing Rye Bran.” International Journal of Food Sciences & Nutrition, vol. 63, no. 1, Feb. 2012, pp. 41–44. EBSCOhost, https://doi.org/10.3109/09637486.2011.595703.
APA
Gambuś, H., Matusz-Mirlak, A., Duliński, R., Ziobro, R., & Golachowski, A. (2012). The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran. International Journal of Food Sciences & Nutrition, 63(1), 41–44. https://doi.org/10.3109/09637486.2011.595703
Chicago
Gambuś, H., A. Matusz-Mirlak, R. Duliński, R. Ziobro, and A. Golachowski. 2012. “The Influence of Extrusion Process on Myo-Inositol Phosphate Content and Profile in Snacks Containing Rye Bran.” International Journal of Food Sciences & Nutrition 63 (1): 41–44. doi:10.3109/09637486.2011.595703.