Griffiths, J. B., & Cruywagen, C. W. (2011). The effect of extrusion on the degradability parameters of various vegetable protein sources. Stellenbosch : University of Stellenbosch.
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Chicago Style (17th ed.) Citation
Griffiths, Jeanne Berdine, and C. W. Cruywagen. The Effect of Extrusion on the Degradability Parameters of Various Vegetable Protein Sources. Stellenbosch : University of Stellenbosch, 2011.
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MLA (9th ed.) Citation
Griffiths, Jeanne Berdine, and C. W. Cruywagen. The Effect of Extrusion on the Degradability Parameters of Various Vegetable Protein Sources. Stellenbosch : University of Stellenbosch, 2011.
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Warning: These citations may not always be 100% accurate.