Nakamura, S., & Ohtsubo, K. Characteristics of Wheat Noodle “Kitanokaori” Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose. MDPI AG.
Chicago Style (17th ed.) CitationNakamura, Sumiko, and Ken’ichi Ohtsubo. Characteristics of Wheat Noodle “Kitanokaori” Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose. MDPI AG.
MLA (9th ed.) CitationNakamura, Sumiko, and Ken’ichi Ohtsubo. Characteristics of Wheat Noodle “Kitanokaori” Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose. MDPI AG.
Warning: These citations may not always be 100% accurate.