APA (7th ed.) Citation

Williams, J. A., Lai, C., Corwin, H., Ma, Y., Garleb, K. A., Wolf, B. W., & Maki, K. C. (2004). Inclusion of Guar Gum and Alginate into a Crispy Bar Improves Postprandial Glycemia in Humans. The Journal of nutrition, 134(4), 886-889. https://doi.org/10.1093/jn/134.4.886

Chicago Style (17th ed.) Citation

Williams, Jennifer A., Chron-Si Lai, Holly Corwin, Yingying Ma, Keith A. Garleb, Bryan W. Wolf, and Kevin C. Maki. "Inclusion of Guar Gum and Alginate into a Crispy Bar Improves Postprandial Glycemia in Humans." The Journal of Nutrition 134, no. 4 (2004): 886-889. https://doi.org/10.1093/jn/134.4.886.

MLA (9th ed.) Citation

Williams, Jennifer A., et al. "Inclusion of Guar Gum and Alginate into a Crispy Bar Improves Postprandial Glycemia in Humans." The Journal of Nutrition, vol. 134, no. 4, 2004, pp. 886-889, https://doi.org/10.1093/jn/134.4.886.