Daniels, G. A., & Sigge, G. O. (2019). Effect of functional enzyme additives on the sensory and shelf-life properties of ready-to-eat breakfast cereals. Stellenbosch : Stellenbosch University.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Daniels, Gaynor Adele, and G. O. Sigge. Effect of Functional Enzyme Additives on the Sensory and Shelf-life Properties of Ready-to-eat Breakfast Cereals. Stellenbosch : Stellenbosch University, 2019.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Daniels, Gaynor Adele, and G. O. Sigge. Effect of Functional Enzyme Additives on the Sensory and Shelf-life Properties of Ready-to-eat Breakfast Cereals. Stellenbosch : Stellenbosch University, 2019.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.