Cita APA (7a ed.)
Ranaivoson, R., Abass, A., Razafindrazaka, A., Randrianarivelo, R., Rakotomalala, V., Antasoa, R., & Rasoaharaona, J. (2012). High quality cassava flour, promising raw material for bread, biscuit and pastry industries: Lessons from a pilot study in Madagascar. International Society for Tropical Root Crops.
Cita Chicago Style (17a ed.)
Ranaivoson, R.L, A. Abass, A. Razafindrazaka, R. Randrianarivelo, V. Rakotomalala, R. Antasoa, y J. Rasoaharaona. High Quality Cassava Flour, Promising Raw Material for Bread, Biscuit and Pastry Industries: Lessons from a Pilot Study in Madagascar. International Society for Tropical Root Crops, 2012.
Cita MLA (9a ed.)
Ranaivoson, R.L, et al. High Quality Cassava Flour, Promising Raw Material for Bread, Biscuit and Pastry Industries: Lessons from a Pilot Study in Madagascar. International Society for Tropical Root Crops, 2012.
Precaución: Estas citas no son 100% exactas.