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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Chicago Style (17th ed.) Citation
Muoki, Penina Ngusye, H.L. de Kock, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.