Cita APA (7a ed.)

TOUZOU, B. J. J., SORO, D., SORO, S., & KOFFI, K. E. (2021). EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR. Stefan cel Mare University of Suceava.

Cita Chicago Style (17a ed.)

TOUZOU, Bleou Jean Jaurès, Doudjo SORO, Soronikpoho SORO, y Kouadio Ernest KOFFI. EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR. Stefan cel Mare University of Suceava, 2021.

Cita MLA (8a ed.)

TOUZOU, Bleou Jean Jaurès, et al. EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR. Stefan cel Mare University of Suceava, 2021.