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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

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

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