Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects.

MLA

Larsen, H. N., et al. “Influence of Parboiling and Physico-Chemical Characteristics of Rice on the Glycaemic Index in Non-Insulin-Dependent Diabetic Subjects.” European Journal of Clinical Nutrition, vol. 50, no. 1, Jan. 1996, pp. 22–27. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=cmedm&AN=8617187&authtype=sso&custid=ns315887.

APA

Larsen, H. N., Christensen, C., Rasmussen, O. W., Tetens, I. H., Choudhury, N. H., Thilsted, S. H., & Hermansen, K. (1996). Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects. European Journal of Clinical Nutrition, 50(1), 22–27.

Chicago

Larsen, H N, C Christensen, O W Rasmussen, I H Tetens, N H Choudhury, S H Thilsted, and K Hermansen. 1996. “Influence of Parboiling and Physico-Chemical Characteristics of Rice on the Glycaemic Index in Non-Insulin-Dependent Diabetic Subjects.” European Journal of Clinical Nutrition 50 (1): 22–27. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=cmedm&AN=8617187&authtype=sso&custid=ns315887.