APA (7th ed.) Citation

Gbenga-Fabusiwa, F. J., Oladele, E. P., Oboh, G., Adefegha, S. A., Fabusiwa, O. F., Osho, P. O., . . . Oshodi, A. A. (2019). Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition, 74(4), 553. https://doi.org/10.1007/s11130-019-00758-2

Chicago Style (17th ed.) Citation

Gbenga-Fabusiwa, Funmilayo J., E. P. Oladele, G. Oboh, S. A. Adefegha, O. F. Fabusiwa, P. O. Osho, A. Enikuomehin, and A. A. Oshodi. "Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour." Plant Foods for Human Nutrition 74, no. 4 (2019): 553. https://doi.org/10.1007/s11130-019-00758-2.

MLA (9th ed.) Citation

Gbenga-Fabusiwa, Funmilayo J., et al. "Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour." Plant Foods for Human Nutrition, vol. 74, no. 4, 2019, p. 553, https://doi.org/10.1007/s11130-019-00758-2.