Emmambux, M. N. (2023). Techno-functional properties, dough rheology and bread quality of flours from infrared and microwave heat-treated bambara groundnuts grains. University of Pretoria.
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Chicago Style (17th ed.) Citation
Emmambux, Mohammad Naushad. Techno-functional Properties, Dough Rheology and Bread Quality of Flours from Infrared and Microwave Heat-treated Bambara Groundnuts Grains. University of Pretoria, 2023.
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MLA (9th ed.) Citation
Emmambux, Mohammad Naushad. Techno-functional Properties, Dough Rheology and Bread Quality of Flours from Infrared and Microwave Heat-treated Bambara Groundnuts Grains. University of Pretoria, 2023.
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Warning: These citations may not always be 100% accurate.