Emmambux, M. N. (2018). Nutritional and functional properties of porridges from extrusion cooked cassava-soy composite with wheat bran or grape pomace. University of Pretoria.
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Chicago Style (17th ed.) Citation
Emmambux, Mohammad Naushad. Nutritional and Functional Properties of Porridges from Extrusion Cooked Cassava-soy Composite with Wheat Bran or Grape Pomace. University of Pretoria, 2018.
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MLA (9th ed.) Citation
Emmambux, Mohammad Naushad. Nutritional and Functional Properties of Porridges from Extrusion Cooked Cassava-soy Composite with Wheat Bran or Grape Pomace. University of Pretoria, 2018.
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Warning: These citations may not always be 100% accurate.