Udomkun, P., Masso, C., Swennen, R. L., Romuli, S., Innawong, B., Fotso Kuate, A., . . . Vanlauwe, B. (2022). Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Wiley.
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Chicago Style (17th ed.) Citation
Udomkun, Patchimaporn, C. Masso, Rony L. Swennen, S. Romuli, B. Innawong, A. Fotso Kuate, P.E Akin-Idowu, A. Alakonya, and Bernard Vanlauwe. Comparative Study of Physicochemical, Nutritional, Phytochemical, and Sensory Properties of Bread with Plantain and Soy Flours Partly Replacing Wheat Flour. Wiley, 2022.
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MLA (9th ed.) Citation
Udomkun, Patchimaporn, et al. Comparative Study of Physicochemical, Nutritional, Phytochemical, and Sensory Properties of Bread with Plantain and Soy Flours Partly Replacing Wheat Flour. Wiley, 2022.
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Warning: These citations may not always be 100% accurate.