Tambo Tene, S., Klang, J. M., Ndomou Houketchang, S. C., Teboukeu Boungo, G., & Womeni, H. M. (2019). Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value. Food Sci Nutr.
シカゴスタイル引用形Tambo Tene, Stephano, Julie Mathilde Klang, Serge Cyrille Ndomou Houketchang, Gires Teboukeu Boungo, , Hilaire Macaire Womeni. "Characterization of Corn, Cassava, and Commercial Flours: Use of Amylase‐rich Flours of Germinated Corn and Sweet Potato in the Reduction of the Consistency of the Gruels Made From These Flours—Influence On the Nutritional and Energy Value." Food Sci Nutr 2019.
MLA引用形式Tambo Tene, Stephano, et al. "Characterization of Corn, Cassava, and Commercial Flours: Use of Amylase‐rich Flours of Germinated Corn and Sweet Potato in the Reduction of the Consistency of the Gruels Made From These Flours—Influence On the Nutritional and Energy Value." Food Sci Nutr 2019.