APA (7th ed.) Citation

Hicks-Roof, K. K., Arikawa, A., Schwam, M., Osorio, D., & Walker, K. (2021). College students approve: Using sorghum to increase whole-grain exposure in university foodservice. Journal of Foodservice Business Research, 24(1), 62. https://doi.org/10.1080/15378020.2020.1844526

Chicago Style (17th ed.) Citation

Hicks-Roof, Kristen K., Andrea Arikawa, Marissa Schwam, Diannette Osorio, and Krystal Walker. "College Students Approve: Using Sorghum to Increase Whole-grain Exposure in University Foodservice." Journal of Foodservice Business Research 24, no. 1 (2021): 62. https://doi.org/10.1080/15378020.2020.1844526.

MLA (9th ed.) Citation

Hicks-Roof, Kristen K., et al. "College Students Approve: Using Sorghum to Increase Whole-grain Exposure in University Foodservice." Journal of Foodservice Business Research, vol. 24, no. 1, 2021, p. 62, https://doi.org/10.1080/15378020.2020.1844526.