Diallo, F., Coulibaly, S., & Coulibaly, A. (2017). Malting improves complementary porridges energy density. Institut d'Economie Rurale.
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Chicago Style (17th ed.) Citation
Diallo, F.C, S.S Coulibaly, and A. Coulibaly. Malting Improves Complementary Porridges Energy Density. Institut d'Economie Rurale, 2017.
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MLA (9th ed.) Citation
Diallo, F.C, et al. Malting Improves Complementary Porridges Energy Density. Institut d'Economie Rurale, 2017.
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Warning: These citations may not always be 100% accurate.