APA (7th ed.) Citation

Ferreira, S. M., Capriles, V. D., & Conti-Silva, A. C. (2021). Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals. Food hydrocolloids, 114, 106582. https://doi.org/10.1016/j.foodhyd.2020.106582

Chicago Style (17th ed.) Citation

Ferreira, Suzane Martins, Vanessa Dias Capriles, and Ana Carolina Conti-Silva. "Inulin as an Ingredient for Improvement of Glycemic Response and Sensory Acceptance of Breakfast Cereals." Food Hydrocolloids 114 (2021): 106582. https://doi.org/10.1016/j.foodhyd.2020.106582.

MLA (9th ed.) Citation

Ferreira, Suzane Martins, et al. "Inulin as an Ingredient for Improvement of Glycemic Response and Sensory Acceptance of Breakfast Cereals." Food Hydrocolloids, vol. 114, 2021, p. 106582, https://doi.org/10.1016/j.foodhyd.2020.106582.