APA (7th ed.) Citation

Danbaba, N., Nkama, I., & Badau, M. H. Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process. ISEKI_Food Association (IFA).

Chicago Style (17th ed.) Citation

Danbaba, Nahemiah, Iro Nkama, and Mamudu Halidu Badau. Use of Response Surface Methodology (RSM) for Composite Blends of Low Grade Broken Rice Fractions and Full-fat Soybean Flour by a Twin-screw Extrusion Cooking Process. ISEKI_Food Association (IFA).

MLA (9th ed.) Citation

Danbaba, Nahemiah, et al. Use of Response Surface Methodology (RSM) for Composite Blends of Low Grade Broken Rice Fractions and Full-fat Soybean Flour by a Twin-screw Extrusion Cooking Process. ISEKI_Food Association (IFA).