APA (7th ed.) Citation

Åkerberg, A., Liljeberg, H., & Björck, I. (1998). Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices. Journal of cereal science, 28(1), 71-80. https://doi.org/10.1006/jcrs.1997.0173

Chicago Style (17th ed.) Citation

Åkerberg, A., H. Liljeberg, and I. Björck. "Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices." Journal of Cereal Science 28, no. 1 (1998): 71-80. https://doi.org/10.1006/jcrs.1997.0173.

MLA (9th ed.) Citation

Åkerberg, A., et al. "Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices." Journal of Cereal Science, vol. 28, no. 1, 1998, pp. 71-80, https://doi.org/10.1006/jcrs.1997.0173.