Cita APA (7a ed.)
Eggleston, G., Omoaka, P., & Ihedioha, D. (1992). Development and evaluation of products from cassava flour as new alternatives to wheaten breads. Wiley.
Cita Chicago Style (17a ed.)
Eggleston, G., P.E Omoaka, y D.O Ihedioha. Development and Evaluation of Products from Cassava Flour as New Alternatives to Wheaten Breads. Wiley, 1992.
Cita MLA (9a ed.)
Eggleston, G., et al. Development and Evaluation of Products from Cassava Flour as New Alternatives to Wheaten Breads. Wiley, 1992.
Precaución: Estas citas no son 100% exactas.