APA (7th ed.) Citation

Wolter, A., Hager, A., Zannini, E., & Arendt, E. K. (2014). Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. Food & function, 5(3), 564-572. https://doi.org/10.1039/c3fo60505a

Chicago Style (17th ed.) Citation

Wolter, Anika, Anna-Sophie Hager, Emanuele Zannini, and Elke K. Arendt. "Influence of Sourdough on in Vitro Starch Digestibility and Predicted Glycemic Indices of Gluten-free Breads." Food & Function 5, no. 3 (2014): 564-572. https://doi.org/10.1039/c3fo60505a.

MLA (9th ed.) Citation

Wolter, Anika, et al. "Influence of Sourdough on in Vitro Starch Digestibility and Predicted Glycemic Indices of Gluten-free Breads." Food & Function, vol. 5, no. 3, 2014, pp. 564-572, https://doi.org/10.1039/c3fo60505a.