Akinyemi, O. B. (2019). Assessment of the nutritional quality of lactic acid bacteria fermentation of tiger nut (cyperus esculentus) milk for yoghurt production. Obafemi Awolowo University.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Akinyemi, Omolola Bosede. Assessment of the Nutritional Quality of Lactic Acid Bacteria Fermentation of Tiger Nut (cyperus Esculentus) Milk for Yoghurt Production. Obafemi Awolowo University, 2019.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)Akinyemi, Omolola Bosede. Assessment of the Nutritional Quality of Lactic Acid Bacteria Fermentation of Tiger Nut (cyperus Esculentus) Milk for Yoghurt Production. Obafemi Awolowo University, 2019.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.