APA (7th ed.) Citation

Liljeberg, H. G., Lönner, C. H., & Björck, I. M. (1995). Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans. The Journal of nutrition, 125(6), 1503-1511. https://doi.org/10.1093/jn/125.6.1503

Chicago Style (17th ed.) Citation

Liljeberg, Helena G.M., Clas H. Lönner, and Inger M.E Björck. "Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans." The Journal of Nutrition 125, no. 6 (1995): 1503-1511. https://doi.org/10.1093/jn/125.6.1503.

MLA (9th ed.) Citation

Liljeberg, Helena G.M., et al. "Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans." The Journal of Nutrition, vol. 125, no. 6, 1995, pp. 1503-1511, https://doi.org/10.1093/jn/125.6.1503.