Malavi, D., Mbogo, D., Moyo, M., Mwaura, L., Low, J. W., & Muzhingi, T. (2022). Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. MDPI.
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Cita Chicago Style (17a ed.)
Malavi, D.N, D. Mbogo, M. Moyo, L. Mwaura, Jan W. Low, y T. Muzhingi. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. MDPI, 2022.
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Cita MLA (9a ed.)
Malavi, D.N, et al. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. MDPI, 2022.
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