Citace podle APA (7th ed.)

SAMUEL , F. O., AKOMOLAFE, A., & EYINLA, T. E. (2021). NUTRITIONAL EVALUATION AND CONSUMER ACCEPTABILITY OF BISCUITS MADE FROM BLENDS OF ORANGE SWEET POTATO (OSP) PUREE AND WHEAT FLOUR. The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria.

Citace podle Chicago (17th ed.)

SAMUEL , F. O., A.A AKOMOLAFE, a T. E. EYINLA. NUTRITIONAL EVALUATION AND CONSUMER ACCEPTABILITY OF BISCUITS MADE FROM BLENDS OF ORANGE SWEET POTATO (OSP) PUREE AND WHEAT FLOUR. The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria, 2021.

Citace podle MLA (9th ed.)

SAMUEL , F. O., et al. NUTRITIONAL EVALUATION AND CONSUMER ACCEPTABILITY OF BISCUITS MADE FROM BLENDS OF ORANGE SWEET POTATO (OSP) PUREE AND WHEAT FLOUR. The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria, 2021.

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