Cita APA (7a ed.)
Muzhingi, T., Owade, J. O., Abong, G. O., Okoth, M. W., Heck, S., Low, J., . . . Malavi, D. (2018). Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree. Walter de Gruyter GmbH.
Cita Chicago Style (17a ed.)
Muzhingi, Tawanda, Joshua Ombaka Owade, George Ooko Abong, Michael Wandayi Okoth, Simon Heck, Jan Low, Daniel Mbogo, y Derrick Malavi. Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree. Walter de Gruyter GmbH, 2018.
Cita MLA (9a ed.)
Muzhingi, Tawanda, et al. Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree. Walter de Gruyter GmbH, 2018.
Precaución: Estas citas no son 100% exactas.