Eriksson, E. (2013). Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation: A Minor Field Study in Ghana. SLU/Dept. of Food Science.
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Chicago Style (17th ed.) Citation
Eriksson, Estelle. Flour from Three Local Varieties of Cassava (Manihot Esculenta Crantz) - Physico-chemical Properties, Bread Making Quality and Sensory Evaluation: A Minor Field Study in Ghana. SLU/Dept. of Food Science, 2013.
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MLA (9th ed.) Citation
Eriksson, Estelle. Flour from Three Local Varieties of Cassava (Manihot Esculenta Crantz) - Physico-chemical Properties, Bread Making Quality and Sensory Evaluation: A Minor Field Study in Ghana. SLU/Dept. of Food Science, 2013.
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Warning: These citations may not always be 100% accurate.