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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Chicago Style (17th ed.) Citation
Malavi, D.N, D. Mbogo, M. Moyo, L. Mwaura, Jan W. Low, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.