Adeola, A. A., & Ohizua, E. R. (2018). Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Sci Nutr.
シカゴスタイル引用形Adeola, Abiodun A., , Ehimen R. Ohizua. "Physical, Chemical, and Sensory Properties of Biscuits Prepared From Flour Blends of Unripe Cooking Banana, Pigeon Pea, and Sweet Potato." Food Sci Nutr 2018.
MLA引用形式Adeola, Abiodun A., , Ehimen R. Ohizua. "Physical, Chemical, and Sensory Properties of Biscuits Prepared From Flour Blends of Unripe Cooking Banana, Pigeon Pea, and Sweet Potato." Food Sci Nutr 2018.
警告: この引用は必ずしも正確ではありません.