Bala, S. M., & Manley, M. (2016). Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Bala, Shuaibu Mallam, and Marena Manley. Effect of Forced Convection Roasting on Physicochemical and Antioxidant Properties of Whole Grain Maize (Zea Mays L.) and Optimisation of Roasting Conditions. Stellenbosch : Stellenbosch University, 2016.
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MLA (9th ed.) Citation
Bala, Shuaibu Mallam, and Marena Manley. Effect of Forced Convection Roasting on Physicochemical and Antioxidant Properties of Whole Grain Maize (Zea Mays L.) and Optimisation of Roasting Conditions. Stellenbosch : Stellenbosch University, 2016.
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Warning: These citations may not always be 100% accurate.