Cita APA (7a ed.)
Chinma, C., Sangodele, E., Maziya-Dixon, B., Kanampiu, F., Ukachi, H., Ajiboye, D., . . . Audu, Y. (2016). Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour. International Union of Food Science and Technology.
Cita Chicago Style (17a ed.)
Chinma, C.E, E.A Sangodele, B.B Maziya-Dixon, F.K Kanampiu, H.O Ukachi, D.O Ajiboye, M.O Alabi, y Y. Audu. Sensory, Nutritional and Antioxidant Properties of Tuwo (rice-based Food Dumpling) Supplemented with Soybean Flour. International Union of Food Science and Technology, 2016.
Cita MLA (9a ed.)
Chinma, C.E, et al. Sensory, Nutritional and Antioxidant Properties of Tuwo (rice-based Food Dumpling) Supplemented with Soybean Flour. International Union of Food Science and Technology, 2016.
Precaución: Estas citas no son 100% exactas.