Duodu, K. G. (2022). Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation. University of Pretoria.
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Chicago Style (17th ed.) Citation
Duodu, Kwaku Gyebi. Nutritional, Antioxidant and Microbiological Properties of Finger Millet-based Beverages as Influenced by Starch Source During Lactic Acid Fermentation. University of Pretoria, 2022.
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MLA (9th ed.) Citation
Duodu, Kwaku Gyebi. Nutritional, Antioxidant and Microbiological Properties of Finger Millet-based Beverages as Influenced by Starch Source During Lactic Acid Fermentation. University of Pretoria, 2022.
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Warning: These citations may not always be 100% accurate.