Awoyale, W., Abass, A., & Maziya-Dixon, B. (2018). Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root. Functional Food Center.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita Chicago Style (17a ed.)
Awoyale, W., A. Abass, y Busie Maziya-Dixon. Retention of Pro-vitamin A Carotenoid in Composite Bread Baked with High Quality Cassava Flour from Yellow-fleshed Cassava Root. Functional Food Center, 2018.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita MLA (9a ed.)
Awoyale, W., et al. Retention of Pro-vitamin A Carotenoid in Composite Bread Baked with High Quality Cassava Flour from Yellow-fleshed Cassava Root. Functional Food Center, 2018.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Precaución: Estas citas no son 100% exactas.