De Kock, H. L. (2020). Utilisation of marama bean [Tylosema esculentum (Burchell) A. Schreiber] flour in gluten-free bread making. University of Pretoria.
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Chicago Style (17th ed.) Citation
De Kock, Henrietta Letitia. Utilisation of Marama Bean [Tylosema Esculentum (Burchell) A. Schreiber] Flour in Gluten-free Bread Making. University of Pretoria, 2020.
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MLA (9th ed.) Citation
De Kock, Henrietta Letitia. Utilisation of Marama Bean [Tylosema Esculentum (Burchell) A. Schreiber] Flour in Gluten-free Bread Making. University of Pretoria, 2020.
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Warning: These citations may not always be 100% accurate.