De Kock, H. L. (2020). Resting of sorghum-soya biscuit dough: Effect on dough and biscuit physicochemical properties and consumer acceptability of the baked biscuits. University of Pretoria.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
De Kock, Henrietta Letitia. Resting of Sorghum-soya Biscuit Dough: Effect on Dough and Biscuit Physicochemical Properties and Consumer Acceptability of the Baked Biscuits. University of Pretoria, 2020.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
De Kock, Henrietta Letitia. Resting of Sorghum-soya Biscuit Dough: Effect on Dough and Biscuit Physicochemical Properties and Consumer Acceptability of the Baked Biscuits. University of Pretoria, 2020.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.