Cisse, F.; Erickson, D.P.; Hayes, A.M.R.; Opekun, A.R.; Nichols, B.L.; Hamaker, B.R.
Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta. Nutrients 2018, 10, 124.
https://doi.org/10.3390/nu10020124
AMA Style
Cisse F, Erickson DP, Hayes AMR, Opekun AR, Nichols BL, Hamaker BR.
Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta. Nutrients. 2018; 10(2):124.
https://doi.org/10.3390/nu10020124
Chicago/Turabian Style
Cisse, Fatimata, Daniel P. Erickson, Anna M. R. Hayes, Antone R. Opekun, Buford L. Nichols, and Bruce R. Hamaker.
2018. "Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta" Nutrients 10, no. 2: 124.
https://doi.org/10.3390/nu10020124
APA Style
Cisse, F., Erickson, D. P., Hayes, A. M. R., Opekun, A. R., Nichols, B. L., & Hamaker, B. R.
(2018). Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta. Nutrients, 10(2), 124.
https://doi.org/10.3390/nu10020124