Muoki, P. N., Kock, H. d., & Emmambux, M. (2012). Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges. Wiley.
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Cita Chicago Style (17a ed.)
Muoki, Penina Ngusye, H.L. de Kock, y M.N Emmambux. Effect of Soy Flour Addition and Heatprocessing Method on Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges. Wiley, 2012.
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Cita MLA (9a ed.)
Muoki, Penina Ngusye, et al. Effect of Soy Flour Addition and Heatprocessing Method on Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges. Wiley, 2012.
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