De Kock, H. L. (2021). Extrusion cooking of pearl millet: Effects on sensory attributes of porridges made from pre-cooked flours. University of Pretoria.
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Chicago Style (17th ed.) Citation
De Kock, Henrietta Letitia. Extrusion Cooking of Pearl Millet: Effects on Sensory Attributes of Porridges Made from Pre-cooked Flours. University of Pretoria, 2021.
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MLA (9th ed.) Citation
De Kock, Henrietta Letitia. Extrusion Cooking of Pearl Millet: Effects on Sensory Attributes of Porridges Made from Pre-cooked Flours. University of Pretoria, 2021.
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Warning: These citations may not always be 100% accurate.