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.
芝加哥风格引文SAMUEL , F. O., A.A AKOMOLAFE, 与 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.
MLA引文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.