Wu, C., Huang, B., Hsu, C., & Wang, C. Effects of high hydrostatic pressure treatment on in vitro digestibility and in vivo glycemic response of sweet potato flour. Elsevier.
Chicago Style (17th ed.) CitationWu, Chi-Pei, Bo-Chi Huang, Chin-Lin Hsu, and Chung-Yi Wang. Effects of High Hydrostatic Pressure Treatment on in Vitro Digestibility and in Vivo Glycemic Response of Sweet Potato Flour. Elsevier.
MLA (9th ed.) CitationWu, Chi-Pei, et al. Effects of High Hydrostatic Pressure Treatment on in Vitro Digestibility and in Vivo Glycemic Response of Sweet Potato Flour. Elsevier.
Warning: These citations may not always be 100% accurate.