APA
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Wongsagonsup, R., Nateelerdpaisan, T., Gross, C., Suphantharika, M., Belur, P. D., Agoo, E. M. G., & Janairo, J. I. B. (2021). Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand. International Journal of Food Science \&Amp; Technology, 56, 2395–2406.
Chicago/Turabian
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Wongsagonsup, Rungtiwa, Thanupong Nateelerdpaisan, Chayapon Gross, Manop Suphantharika, Prasanna D Belur, Esperanza Maribel G Agoo, and Jose Isagani Belen Janairo. “Physicochemical Properties and in Vitro Digestibility of Flours and Starches from Taro Cultivated in Different Regions of Thailand.” International Journal of Food Science \& Technology 56 (2021): 2395–2406.
MLA
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Wongsagonsup, Rungtiwa, et al. “Physicochemical Properties and in Vitro Digestibility of Flours and Starches from Taro Cultivated in Different Regions of Thailand.” International Journal of Food Science \&Amp; Technology, vol. 56, 2021, pp. 2395–406.
BibTeX Click to copy
@article{wongsagonsup2021a,
title = {Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand},
year = {2021},
journal = {International Journal of Food Science \& Technology},
pages = {2395--2406},
volume = {56},
author = {Wongsagonsup, Rungtiwa and Nateelerdpaisan, Thanupong and Gross, Chayapon and Suphantharika, Manop and Belur, Prasanna D and Agoo, Esperanza Maribel G and Janairo, Jose Isagani Belen}
}