Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients.

MLA

Ray, Amrita, et al. “Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients.” Starch / Staerke, vol. 70, no. 9/10, Sept. 2018, p. 1. EBSCOhost, https://doi.org/10.1002/star.201700269.

APA

Ray, A., Prakash, P. K., A, J. L., & Dasappa, I. (2018). Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients. Starch / Staerke, 70(9/10), 1. https://doi.org/10.1002/star.201700269

Chicago

Ray, Amrita, Pavan K. Prakash, Jyothi Lakshmi A, and Indrani Dasappa. 2018. “Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients.” Starch / Staerke 70 (9/10): 1. doi:10.1002/star.201700269.