Taylor, J. (2017). Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics. University of Pretoria.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Taylor, J.R.N. Flour and Dough Properties of Sorghum Lines with Modified Endosperm Protein and Starch Characteristics. University of Pretoria, 2017.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Taylor, J.R.N. Flour and Dough Properties of Sorghum Lines with Modified Endosperm Protein and Starch Characteristics. University of Pretoria, 2017.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.