High insoluble fibre content increases in vitro starch digestibility in partially baked breads.

MLA

Ronda, Felicidad, et al. “High Insoluble Fibre Content Increases in Vitro Starch Digestibility in Partially Baked Breads.” International Journal of Food Sciences and Nutrition, vol. 63, no. 8, Dec. 2012, pp. 971–77. EBSCOhost, https://doi.org/10.3109/09637486.2012.690025.

APA

Ronda, F., Rivero, P., Caballero, P. A., & Quilez, J. (2012). High insoluble fibre content increases in vitro starch digestibility in partially baked breads. International Journal of Food Sciences and Nutrition, 63(8), 971–977. https://doi.org/10.3109/09637486.2012.690025

Chicago

Ronda, Felicidad, Pablo Rivero, Pedro A Caballero, and Joan Quilez. 2012. “High Insoluble Fibre Content Increases in Vitro Starch Digestibility in Partially Baked Breads.” International Journal of Food Sciences and Nutrition 63 (8): 971–77. doi:10.3109/09637486.2012.690025.