Dyfyniad APA

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.

Dyfyniad Arddull Chicago

SAMUEL , F. O., A.A AKOMOLAFE, and 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.

Dyfyniad MLA

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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