Eggleston, G., Omoaka, P., & Ihedioha, D. (1992). Development and evaluation of products from cassava flour as new alternatives to wheaten breads. Wiley.
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Chicago Style (17th ed.) Citation
Eggleston, G., P.E Omoaka, and D.O Ihedioha. Development and Evaluation of Products from Cassava Flour as New Alternatives to Wheaten Breads. Wiley, 1992.
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MLA (9th ed.) Citation
Eggleston, G., et al. Development and Evaluation of Products from Cassava Flour as New Alternatives to Wheaten Breads. Wiley, 1992.
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Warning: These citations may not always be 100% accurate.