Ture, E., & Bekele, M. Optimal biscuit baking condition and characterization of the biscuit physiochemical, functional, antioxidant, anti-nutrient and textural properties. Taylor & Francis Group.
Chicago Style (17th ed.) CitationTure, Elias, and Meseret Bekele. Optimal Biscuit Baking Condition and Characterization of the Biscuit Physiochemical, Functional, Antioxidant, Anti-nutrient and Textural Properties. Taylor & Francis Group.
MLA (9th ed.) CitationTure, Elias, and Meseret Bekele. Optimal Biscuit Baking Condition and Characterization of the Biscuit Physiochemical, Functional, Antioxidant, Anti-nutrient and Textural Properties. Taylor & Francis Group.
Warning: These citations may not always be 100% accurate.