Taylor, J. R. N. (2019). Sorghum waxy and high protein digestibility traits and their relationship with malting and dough-based product making quality. University of Pretoria.
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Chicago Style (17th ed.) Citation
Taylor, John Reginald Nuttall. Sorghum Waxy and High Protein Digestibility Traits and Their Relationship with Malting and Dough-based Product Making Quality. University of Pretoria, 2019.
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MLA (9th ed.) Citation
Taylor, John Reginald Nuttall. Sorghum Waxy and High Protein Digestibility Traits and Their Relationship with Malting and Dough-based Product Making Quality. University of Pretoria, 2019.
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Warning: These citations may not always be 100% accurate.