Cita APA (7a ed.)
Obatolu, V., Cole, A., & Maziya-Dixon, B. (2000). Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking. Wiley.
Cita Chicago Style (17a ed.)
Obatolu, V., A. Cole, y B.B Maziya-Dixon. Nutritional Quality of Complementary Food Prepared from Unmalted and Malted Maize Fortified with Cowpea Using Extrusion Cooking. Wiley, 2000.
Cita MLA (9a ed.)
Obatolu, V., et al. Nutritional Quality of Complementary Food Prepared from Unmalted and Malted Maize Fortified with Cowpea Using Extrusion Cooking. Wiley, 2000.
Precaución: Estas citas no son 100% exactas.