APA (7th ed.) Citation

Ntsamo, T. M. B., Mohammadou, B. A., Sokamte, A. T., Njintang, N. Y., & Tatsadjieu, L. N. Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour. Wiley.

Chicago Style (17th ed.) Citation

Ntsamo, Thierry Marcel Beumo, Bouba Adji Mohammadou, Alphonse Tegang Sokamte, Nicolas Yanou Njintang, and Leopold Ngoune Tatsadjieu. Effect of Fermentation Using Lactobacillus Plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum Bicolor and Voandzeia Subterranea Blended Flour. Wiley.

MLA (9th ed.) Citation

Ntsamo, Thierry Marcel Beumo, et al. Effect of Fermentation Using Lactobacillus Plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum Bicolor and Voandzeia Subterranea Blended Flour. Wiley.