APA (7th ed.) Citation
Van Zyl, N. J., & Manley, M. (2019). Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread. Stellenbosch : Stellenbosch University.
Chicago Style (17th ed.) Citation
Van Zyl, Nicola Jean, and Marena Manley. Effect of Substituting Baking Water with Brewer's Spent Grain Supernatant on the Micro-structure and Crumb Structure of White Wheat Flour Bread. Stellenbosch : Stellenbosch University, 2019.
MLA (9th ed.) Citation
Van Zyl, Nicola Jean, and Marena Manley. Effect of Substituting Baking Water with Brewer's Spent Grain Supernatant on the Micro-structure and Crumb Structure of White Wheat Flour Bread. Stellenbosch : Stellenbosch University, 2019.
Warning: These citations may not always be 100% accurate.