Cita APA (7a ed.)
Mwangwela, A., Mwachumu, M., & Banda, I. (2021). Cooking characteristics and consumer acceptability of bio-fortified beans. International Institute of Tropical Agriculture.
Cita Chicago Style (17a ed.)
Mwangwela, A., M. Mwachumu, y I. Banda. Cooking Characteristics and Consumer Acceptability of Bio-fortified Beans. International Institute of Tropical Agriculture, 2021.
Cita MLA (9a ed.)
Mwangwela, A., et al. Cooking Characteristics and Consumer Acceptability of Bio-fortified Beans. International Institute of Tropical Agriculture, 2021.
Precaución: Estas citas no son 100% exactas.