Chilungo, S., Muzhingi, T., Truong, V., & Allen, J. (2019). Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes. Wiley.
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Chicago Style (17th ed.) Citation
Chilungo, S., T. Muzhingi, V.D Truong, and J.C Allen. Effect of Processing and Oil Type on Carotene Bioaccessibility in Traditional Foods Prepared with Flour and Puree from Orange-fleshed Sweetpotatoes. Wiley, 2019.
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MLA (9th ed.) Citation
Chilungo, S., et al. Effect of Processing and Oil Type on Carotene Bioaccessibility in Traditional Foods Prepared with Flour and Puree from Orange-fleshed Sweetpotatoes. Wiley, 2019.
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Warning: These citations may not always be 100% accurate.