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.
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Chicago Style (17th ed.) Citation
Awoyale, W., A. Abass, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.