Cite
Effects of phosphorus contents on the gelatinization and retrogradation of potato starch.
MLA
Karim, A. A., et al. “Effects of Phosphorus Contents on the Gelatinization and Retrogradation of Potato Starch.” Journal of Food Science, vol. 72, no. 2, Mar. 2007, pp. C132–38. EBSCOhost, https://doi.org/10.1111/j.1750-3841.2006.00251.x.
APA
Karim, A. A., Toon, L. C., Lee, V. P. L., Ong, W. Y., Fazilah, A., & Noda, T. (2007). Effects of phosphorus contents on the gelatinization and retrogradation of potato starch. Journal of Food Science, 72(2), C132–C138. https://doi.org/10.1111/j.1750-3841.2006.00251.x
Chicago
Karim, A A, L C Toon, V P L Lee, W Y Ong, A Fazilah, and T Noda. 2007. “Effects of Phosphorus Contents on the Gelatinization and Retrogradation of Potato Starch.” Journal of Food Science 72 (2): C132–38. doi:10.1111/j.1750-3841.2006.00251.x.