APA (7th ed.) Citation

Damndja, W. N., Ntso, A. S. A., Metsagang, T. J. N., & Nkali, H. D. Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp. Wiley.

Chicago Style (17th ed.) Citation

Damndja, Wilfred Ngaha, Aurelie Solange Agume Ntso, Thérèse Josiane Ngatchic Metsagang, and Hermionne Djello Nkali. Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp. Wiley.

MLA (9th ed.) Citation

Damndja, Wilfred Ngaha, et al. Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp. Wiley.