Mbassi, J. E. G., Ngatchou, A., Zing Zing, B., Akhobakoh, M., & Nchanji, E. B. (2022). Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: Effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.). Informa UK Limited.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita Chicago Style (17a ed.)
Mbassi, Josiane Emilie Germaine, Alban Ngatchou, Bertrand Zing Zing, Mikhail Akhobakoh, y Eileen Bogweh Nchanji. Nutritional, Organoleptic, and Physical Properties of Biscuits Made with Cassava Flour: Effects of Eggs Substitution with Kidney Bean Milk (Phaseolus Vulgaris L.). Informa UK Limited, 2022.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita MLA (9a ed.)
Mbassi, Josiane Emilie Germaine, et al. Nutritional, Organoleptic, and Physical Properties of Biscuits Made with Cassava Flour: Effects of Eggs Substitution with Kidney Bean Milk (Phaseolus Vulgaris L.). Informa UK Limited, 2022.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Precaución: Estas citas no son 100% exactas.