APA (7th ed.) Citation
De Kock, H. L. (2021). Millennial consumers’ acceptance of the sensory properties of gluten-free bread as predisposed by health and taste attitudes. University of Pretoria.
Chicago Style (17th ed.) Citation
De Kock, Henrietta Letitia. Millennial Consumers’ Acceptance of the Sensory Properties of Gluten-free Bread as Predisposed by Health and Taste Attitudes. University of Pretoria, 2021.
MLA (9th ed.) Citation
De Kock, Henrietta Letitia. Millennial Consumers’ Acceptance of the Sensory Properties of Gluten-free Bread as Predisposed by Health and Taste Attitudes. University of Pretoria, 2021.
Warning: These citations may not always be 100% accurate.