Cite
Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice
MLA
Seung Jun Choi, et al. “Slowly Digestible Starch from Heat-Moisture Treated Waxy Potato Starch: Preparation, Structural Characteristics, and Glucose Response in Mice.” Food Chemistry, vol. 133, Aug. 2012, pp. 1222–29. 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=edsair&AN=edsair.doi...........cb772189d36ad593b99bc30074305643&authtype=sso&custid=ns315887.
APA
Seung Jun Choi, Tae Wha Moon, Chang Joo Lee, & Yang Kim. (2012). Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice. Food Chemistry, 133, 1222–1229.
Chicago
Seung Jun Choi, Tae Wha Moon, Chang Joo Lee, and Yang Kim. 2012. “Slowly Digestible Starch from Heat-Moisture Treated Waxy Potato Starch: Preparation, Structural Characteristics, and Glucose Response in Mice.” Food Chemistry 133 (August): 1222–29. 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=edsair&AN=edsair.doi...........cb772189d36ad593b99bc30074305643&authtype=sso&custid=ns315887.