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.
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Chicago Style (17th ed.) Citation
Mbassi, Josiane Emilie Germaine, Alban Ngatchou, Bertrand Zing Zing, Mikhail Akhobakoh, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.