Partial replacement of waxy cornstarch by recrystallized amylose retards the development of insulin resistance in rats.

MLA

Ito, Hiroyuki, et al. “Partial Replacement of Waxy Cornstarch by Recrystallized Amylose Retards the Development of Insulin Resistance in Rats.” Bioscience, Biotechnology, and Biochemistry, vol. 70, no. 10, Oct. 2006, pp. 2429–36. EBSCOhost, https://doi.org/10.1271/bbb.60167.

APA

Ito, H., Yuto, S., Motoi, H., Yagishita, T., Takeya, K., Sugiyama, K., Kiriyama, S., & Morita, T. (2006). Partial replacement of waxy cornstarch by recrystallized amylose retards the development of insulin resistance in rats. Bioscience, Biotechnology, and Biochemistry, 70(10), 2429–2436. https://doi.org/10.1271/bbb.60167

Chicago

Ito, Hiroyuki, Shunsuke Yuto, Hirofumi Motoi, Takahiro Yagishita, Koji Takeya, Kimio Sugiyama, Shuhachi Kiriyama, and Tatsuya Morita. 2006. “Partial Replacement of Waxy Cornstarch by Recrystallized Amylose Retards the Development of Insulin Resistance in Rats.” Bioscience, Biotechnology, and Biochemistry 70 (10): 2429–36. doi:10.1271/bbb.60167.