(2026). Nutrient Composition and Sensory Properties of Cake Fortified with Watermelon (Citrullus lanatus) Rind Flour. Journal of Family and Society Research.
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Chicago Style (17th ed.) Citation
"Nutrient Composition and Sensory Properties of Cake Fortified with Watermelon (Citrullus Lanatus) Rind Flour."
Journal of Family and Society Research 2026.
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MLA (9th ed.) Citation
"Nutrient Composition and Sensory Properties of Cake Fortified with Watermelon (Citrullus Lanatus) Rind Flour."
Journal of Family and Society Research, 2026.
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Warning: These citations may not always be 100% accurate.