De Kock, H. L. (2021). Sensory and physico-chemical analysis of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness. University of Pretoria.
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Chicago Style (17th ed.) Citation
De Kock, Henrietta Letitia. Sensory and Physico-chemical Analysis of Roasted Marama Beans [Tylosema Esculentum (Burchell) A. Schreiber] with Specific Focus on Compounds That May Contribute to Bitterness. University of Pretoria, 2021.
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MLA (9th ed.) Citation
De Kock, Henrietta Letitia. Sensory and Physico-chemical Analysis of Roasted Marama Beans [Tylosema Esculentum (Burchell) A. Schreiber] with Specific Focus on Compounds That May Contribute to Bitterness. University of Pretoria, 2021.
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Warning: These citations may not always be 100% accurate.