De Kock, H. L. (2021). Dry heat treatments of sorghum grains: Influence on the flour storage stability and porridge sensory characteristics. University of Pretoria.
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Chicago Style (17th ed.) Citation
De Kock, Henrietta Letitia. Dry Heat Treatments of Sorghum Grains: Influence on the Flour Storage Stability and Porridge Sensory Characteristics. University of Pretoria, 2021.
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MLA (9th ed.) Citation
De Kock, Henrietta Letitia. Dry Heat Treatments of Sorghum Grains: Influence on the Flour Storage Stability and Porridge Sensory Characteristics. University of Pretoria, 2021.
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Warning: These citations may not always be 100% accurate.