Hossain, M., Rahaman, E., Heck, S., & Mahmood, S. (2022). Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree.
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Chicago Style (17th ed.) Citation
Hossain, M.M, E.H.M.S Rahaman, S. Heck, and S. Mahmood. Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree. 2022.
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MLA (9th ed.) Citation
Hossain, M.M, et al. Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree. 2022.
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Warning: These citations may not always be 100% accurate.