Pillay, K. V., & Sigge, G. O. (2022). Incorporating agricultural by-products as functional ingredients in the food industry to improve the nutritional properties of food items and investigating consumer perceptions regarding acceptability. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Pillay, Kalle Veronica, and G. O. Sigge. Incorporating Agricultural By-products as Functional Ingredients in the Food Industry to Improve the Nutritional Properties of Food Items and Investigating Consumer Perceptions Regarding Acceptability. Stellenbosch : Stellenbosch University, 2022.
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MLA (9th ed.) Citation
Pillay, Kalle Veronica, and G. O. Sigge. Incorporating Agricultural By-products as Functional Ingredients in the Food Industry to Improve the Nutritional Properties of Food Items and Investigating Consumer Perceptions Regarding Acceptability. Stellenbosch : Stellenbosch University, 2022.
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Warning: These citations may not always be 100% accurate.