Terefe, Z. K., Omwamba, M. N., & Nduko, J. M. (2021). Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour. Wiley.
Style de citation Chicago (17e éd.)Terefe, Zemenu K., Mary N. Omwamba, et John M. Nduko. Effect of Solid State Fermentation on Proximate Composition, Antinutritional Factors and in Vitro Protein Digestibility of Maize Flour. Wiley, 2021.
Style de citation MLA (8e éd.)Terefe, Zemenu K., et al. Effect of Solid State Fermentation on Proximate Composition, Antinutritional Factors and in Vitro Protein Digestibility of Maize Flour. Wiley, 2021.
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