Ang, K.; Bourgy, C.; Fenton, H.; Regina, A.; Newberry, M.; Diepeveen, D.; Lafiandra, D.; Grafenauer, S.; Hunt, W.; Solah, V.
Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults. Nutrients 2020, 12, 2171.
https://doi.org/10.3390/nu12082171
AMA Style
Ang K, Bourgy C, Fenton H, Regina A, Newberry M, Diepeveen D, Lafiandra D, Grafenauer S, Hunt W, Solah V.
Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults. Nutrients. 2020; 12(8):2171.
https://doi.org/10.3390/nu12082171
Chicago/Turabian Style
Ang, Kim, Carla Bourgy, Haelee Fenton, Ahmed Regina, Marcus Newberry, Dean Diepeveen, Domenico Lafiandra, Sara Grafenauer, Wendy Hunt, and Vicky Solah.
2020. "Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults" Nutrients 12, no. 8: 2171.
https://doi.org/10.3390/nu12082171
APA Style
Ang, K., Bourgy, C., Fenton, H., Regina, A., Newberry, M., Diepeveen, D., Lafiandra, D., Grafenauer, S., Hunt, W., & Solah, V.
(2020). Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults. Nutrients, 12(8), 2171.
https://doi.org/10.3390/nu12082171