Taylor, J. (2017). Why sorghum and biscuits have similar texture: The roles of protein starch and sugar. University of Pretoria.
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Chicago Style (17th ed.) Citation
Taylor, J.R.N. Why Sorghum and Biscuits Have Similar Texture: The Roles of Protein Starch and Sugar. University of Pretoria, 2017.
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MLA (9th ed.) Citation
Taylor, J.R.N. Why Sorghum and Biscuits Have Similar Texture: The Roles of Protein Starch and Sugar. University of Pretoria, 2017.
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Warning: These citations may not always be 100% accurate.