Cita APA (7a ed.)

ADEOLA, A. A., OLAYIOYE, D. O., OLUYOMBO, A. A., & OLUNLADE, B. A. (2020). QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE. Stefan cel Mare University of Suceava.

Cita Chicago Style (17a ed.)

ADEOLA, Abiodun Aderoju, Dorcas Olawunmi OLAYIOYE, Alexander Adedolapo OLUYOMBO, y Babatunde Adebiyi OLUNLADE. QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE. Stefan cel Mare University of Suceava, 2020.

Cita MLA (8a ed.)

ADEOLA, Abiodun Aderoju, et al. QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE. Stefan cel Mare University of Suceava, 2020.