Dongmo, T. D., Mangatchaoussou, N., Mba, A. R. F., Nolla, N. P., Mananga, M., Dongmo, F. F. D., . . . Sop, M. M. K. Impact of soaking and cooking of soya (Glycine max L.) on the protein and oxalate content. Open Exploration Publishing Inc.
Chicago Style (17th ed.) CitationDongmo, Thales Djeuben, et al. Impact of Soaking and Cooking of Soya (Glycine Max L.) on the Protein and Oxalate Content. Open Exploration Publishing Inc.
MLA (9th ed.) CitationDongmo, Thales Djeuben, et al. Impact of Soaking and Cooking of Soya (Glycine Max L.) on the Protein and Oxalate Content. Open Exploration Publishing Inc.
Warning: These citations may not always be 100% accurate.