APA (7th ed.) Citation

Ahn, J. H., Baek, H. R., Kim, K. M., Han, G. J., Choi, J. B., Kim, Y., & Moon, T. W. (2013). Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties. Food science and biotechnology, 22(2), 383-391. https://doi.org/10.1007/s10068-013-0091-z

Chicago Style (17th ed.) Citation

Ahn, Ji Hong, Hye Rim Baek, Kyung Mi Kim, Gui Jung Han, Jun Bong Choi, Yang Kim, and Tae Wha Moon. "Slowly Digestible Sweetpotato Flour: Preparation by Heat-moisture Treatment and Characterization of Physicochemical Properties." Food Science and Biotechnology 22, no. 2 (2013): 383-391. https://doi.org/10.1007/s10068-013-0091-z.

MLA (9th ed.) Citation

Ahn, Ji Hong, et al. "Slowly Digestible Sweetpotato Flour: Preparation by Heat-moisture Treatment and Characterization of Physicochemical Properties." Food Science and Biotechnology, vol. 22, no. 2, 2013, pp. 383-391, https://doi.org/10.1007/s10068-013-0091-z.