Mmonatau, Y., & Vosloo, M. C. (2006). Flour from the Morama bean: Composition and sensory properties in a Botswana perspective. Stellenbosch : University of Stellenbosch.
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Chicago Style (17th ed.) Citation
Mmonatau, Yvonne, and M. C. Vosloo. Flour from the Morama Bean: Composition and Sensory Properties in a Botswana Perspective. Stellenbosch : University of Stellenbosch, 2006.
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MLA (9th ed.) Citation
Mmonatau, Yvonne, and M. C. Vosloo. Flour from the Morama Bean: Composition and Sensory Properties in a Botswana Perspective. Stellenbosch : University of Stellenbosch, 2006.
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Warning: These citations may not always be 100% accurate.