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.
Chicago Style (17th ed.) CitationADEOLA, Abiodun Aderoju, Dorcas Olawunmi OLAYIOYE, Alexander Adedolapo OLUYOMBO, and 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.
MLA (8th ed.) CitationADEOLA, 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.
Warning: These citations may not always be 100% accurate.