Omueti, O., Iken, J., Okoruwa, A., & Kling, J. (2006). Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties.
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Chicago Style (17th ed.) Citation
Omueti, O., J. Iken, A. Okoruwa, and J. Kling. Comparison of Component Yields and Sensory Properties of Traditional Nigerian Foods (Ogi and Eko) Derived from Eleven Maize Varieties. 2006.
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MLA (9th ed.) Citation
Omueti, O., et al. Comparison of Component Yields and Sensory Properties of Traditional Nigerian Foods (Ogi and Eko) Derived from Eleven Maize Varieties. 2006.
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Warning: These citations may not always be 100% accurate.