APA (7th ed.) Citation

He, H., Chi, C., Xie, F., Li, X., Liang, Y., & Chen, L. (2020). Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum. Food hydrocolloids, 102, 105637. https://doi.org/10.1016/j.foodhyd.2019.105637

Chicago Style (17th ed.) Citation

He, Hai, Chengdeng Chi, Fengwei Xie, Xiaoxi Li, Yi Liang, and Ling Chen. "Improving the in Vitro Digestibility of Rice Starch by Thermomechanically Assisted Complexation with Guar Gum." Food Hydrocolloids 102 (2020): 105637. https://doi.org/10.1016/j.foodhyd.2019.105637.

MLA (9th ed.) Citation

He, Hai, et al. "Improving the in Vitro Digestibility of Rice Starch by Thermomechanically Assisted Complexation with Guar Gum." Food Hydrocolloids, vol. 102, 2020, p. 105637, https://doi.org/10.1016/j.foodhyd.2019.105637.