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.
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Chicago Style (17th ed.) Citation
Chinma, C.E, E.A Sangodele, B.B Maziya-Dixon, F.K Kanampiu, H.O Ukachi, D.O Ajiboye, M.O Alabi, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.