APA (7th ed.) Citation

Hefni, M. E., Thomsson, A., & Witthöft, C. M. (2021). Bread making with sourdough and intact cereal and legume grains - effect on glycaemic index and glycaemic load. International journal of food sciences and nutrition, 72(1), 134-142. https://doi.org/10.1080/09637486.2020.1769568

Chicago Style (17th ed.) Citation

Hefni, Mohammed E., Anette Thomsson, and Cornelia M. Witthöft. "Bread Making with Sourdough and Intact Cereal and Legume Grains - Effect on Glycaemic Index and Glycaemic Load." International Journal of Food Sciences and Nutrition 72, no. 1 (2021): 134-142. https://doi.org/10.1080/09637486.2020.1769568.

MLA (9th ed.) Citation

Hefni, Mohammed E., et al. "Bread Making with Sourdough and Intact Cereal and Legume Grains - Effect on Glycaemic Index and Glycaemic Load." International Journal of Food Sciences and Nutrition, vol. 72, no. 1, 2021, pp. 134-142, https://doi.org/10.1080/09637486.2020.1769568.