Taylor, J. (2018). Technologies for improving the quality of bread doughs made with barley spent grain and sorghum. University of Pretoria.
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Chicago Style (17th ed.) Citation
Taylor, J.R.N. Technologies for Improving the Quality of Bread Doughs Made with Barley Spent Grain and Sorghum. University of Pretoria, 2018.
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MLA (9th ed.) Citation
Taylor, J.R.N. Technologies for Improving the Quality of Bread Doughs Made with Barley Spent Grain and Sorghum. University of Pretoria, 2018.
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Warning: These citations may not always be 100% accurate.